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Quick Vegetable Cheese Bake

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  Small curd cottage cheese 1 Cup (16 tbs)
  Eggs 2 , slightly beaten
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Garlic salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen broccoli spears 10 Ounce, thawed (1 Package)
  Tomatoes 2 Medium, sliced 1/4 inch thick
  Zucchini 1 Medium, sliced 1/4 inch thick
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Paprika To Taste

In small bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In 8-inch square baking dish place broccoli spears with stems to outside of dish.
Top with tomato slices, then with zucchini slices.
Pour cheese mixture over vegetables.
Sprinkle on Cheddar cheese and paprika.
TO HEAT BY TIME Cover with plastic wrap.
Set Power Select at MEDIUM for 11 minutes.
TO HEAT BY INSTA-MATIC Cover completely with plastic wrap; heat on COOK 6.
After heating, release plastic wrap.
Let stand 3 minutes before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Party

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 339

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 20.8 g104.1%

Trans Fat 0 g

Cholesterol 521.1 mg173.7%

Sodium 3462 mg144.2%

Total Carbohydrates 42 g14%

Dietary Fiber 12.2 g48.6%

Sugars 25.2 g

Protein 74 g147.8%

Vitamin A 120.5% Vitamin C 295.4%

Calcium 120.4% Iron 25.3%

*Based on a 2000 Calorie diet

Quick Vegetable Cheese Bake Recipe