Stuffed vegetables
A bake — medium-sized tomato and sweet pepper carry it. On the table in about 45 minutes.
contains glutencontains dairy
Ingredients
US
Metric
- 1 medium-sized tomato
- 1 sweet pepper
- 1 courgette
- 1 elongated aubergine
- 100-150 g grated bread
- about 50 g grated Parmigiano cheese
- parsley (fresh is best, dry is fine)
- extra virgin olive oil
- salt (optional)
Make it lactose-friendly
- about 50 g grated Parmigiano cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Cut all the vegetables in half on the long side.
- Place the vegetables on baking paper in a baking tray.
- Sprinkle parsley over the vegetables, then, if you want, a little salt.
- Add copious grated bread, then sprinkle Parmigiano cheese all over it.
- Add enough olive oil to wet all the bread.
- Bake for about 45 minutes in the oven pre-heated to 170 °C.
Nutrition (estimated, per serving)
| Calories | 204 |
|---|---|
| Protein | 5.7 g |
| Fat | 6.0 g |
| Carbs | 32.7 g |
| Fiber | 2.6 g |
| Sodium | 119 mg |
Source
based.cooking (community recipes, public domain) — unlicense