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Continental Vegetables

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Ingredients
  Zucchini 2 Cup (32 tbs), sliced
  Green pepper 1 , diced
  Carrots 1 Cup (16 tbs), shredded
  Shallots 1⁄4 Cup (4 tbs), sliced
  Vegetable oil 2 Tablespoon
  Yoghurt/Dairy sour cream 3⁄4 Cup (12 tbs) (About 3/4 Cup)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 2 Tablespoon, chopped
  Thyme 1⁄2 Teaspoon, crumbled
  Buttered crumbs 2 Tablespoon
  Parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In large skillet, saute vegetables in oil for 5 minutes.
Season to taste with salt and pepper.
Mix yogurt or sour cream with cheese, parsley, and thyme.
Stir into vegetables; spoon into buttered casserole.
Sprinkle top with mixed crumbs and parmesan cheese.
Bake at 350° for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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4.07
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 959 Calories from Fat 516

% Daily Value*

Total Fat 59 g90%

Saturated Fat 21.1 g105.3%

Trans Fat 0 g

Cholesterol 76.4 mg25.5%

Sodium 2124.1 mg88.5%

Total Carbohydrates 67 g22.5%

Dietary Fiber 11.2 g44.9%

Sugars 23.8 g

Protein 47 g93.5%

Vitamin A 518.1% Vitamin C 362.2%

Calcium 130.9% Iron 28.6%

*Based on a 2000 Calorie diet

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Continental Vegetables Recipe