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Italian Vegetable Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5167
Energy (kCal)461.5212
Carbohydrates (g)46.4271
Total fats (g)29.4706
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush vegetables with olive oil. Grill or pan fry until soft. Spray a 9 X 13 baking dish with non-stick vegetable oil spray. Spoon enough sauce in bottom to cover. Layer vegetables. Add sauce every couple of layers. Finish with sauce and then cheese. Bake at 400 until hot and cheese is browned. Servings and Cook Time estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 sliced - - - -
    red bell pepper 1 sliced - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    mushroom 16 ounces sliced 154.2212 30.7989 10.1605 2.2226
    zucchini 2 sliced 4.62 0.6842 0.5962 0.08800000000000001
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    spaghetti sauce 3 cups - - - -
    mozzarella cheese 1 cup shredded - - - -

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



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