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Italian Veggie Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9234
Energy (kCal)332.7877
Carbohydrates (g)50.5544
Total fats (g)8.318
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat dressing in large skillet on medium heat. Add onion; cook 5 minutes or until tender. | 2. Add eggplant; cook and stir 5 minutes. | 3. Add zucchini, pepper and mushrooms; cook and stir 5 minutes. | 4. Add tomatoes, bring to boil. Reduce heat to low and cover. | 5. Simmer 15 minutes or until vegetables are tender, stirring occasionally. | 6. Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve. | 7. Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving. | 8. note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian dressing 1/3 cup 81.6 7.992000000000001 0.312 5.343999999999999
    onion 1 chopped 60.0 14.01 1.65 0.15
    eggplant 1 unpeeled cubed - - - -
    zucchini 1 cubed 33.32 6.0956 2.3716 0.6272
    red pepper 1 chopped - - - -
    mushroom 6 ounces sliced 57.833 11.5496 3.8102 0.8335
    italian tomato 1 can stewed drained cut - - - -
    parmesan cheese 1/3 cup 98.6667 10.6667 10.6667 1.3333
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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