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Add a photoServings: 4
Ingredients
- 4 x Zucchinis
- 1 x Red bell pepper
- 2 lrg potatoes
- 2 x Tomatoes
- 1 Tbsp. Minced onions
- 1 Tbsp. Minced garlic
- 1 Tbsp. Extra virgin olive oil
- 1/3 c. Cream
- 1/3 c. Shredded mozzarella cheese
- 1/3 c. Shredded Parmesan cheese
Directions
- Wash the zucchinis, belle pepper, potatoes and tomatoes. Peel potatoes, slice potatoes and zucchinis into 1/4 inch slices.
- Remove seeds from pepper and tomato. Slice into strips (julienne).
- In a frying pan, saute/fry the onions and garlic in extra virgin olive oil. Add in the potatoes and vegetables. Keep frying the vegetables until about done, but take care to keep them crunchy. Season with salt and pepper.
- Transfer the vegetables and potatoes in a buttered baking disk. Add in cream and cheeses. Add in a dash of nutmeg to season if you like. Bake in a preheated oven at about 3750F, till a nice crust is formed
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 102 | 37% |
| Total Fat 11.55g | 14% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 201mg | 8% |
| Potassium 1239mg | 35% |
| Total Carbs 35.13g | 9% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.27g | 4% |
| Protein 11.19g | 18% |
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