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Baked Veggie Cups Recipe

Recipe By Taste Of Home

These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. Cathy Horvath, Surrey, British Columbia.

3.9
23 Rating -
Rate
Vegdiet
40minstotal
35minsPrep
40m.total
35m.Prep
Baked Veggie Cups
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Ingredients for Baked Veggie Cups Recipe

  • 1/4 Small eggplant, finely chopped
  • 1/4 cup Finely Chopped Onion
  • 1/4 Medium sweet red pepper, finely chopped
  • 1/4 Medium zucchini, finely chopped
  • 1/2 Garlic cloves, minced
  • 0.06 cup Reduced fat sun dried tomato salad dressing
  • 1/4 Large tomato, finely chopped
  • 0.06 cup Grated Parmesan Cheese
  • 2.50 Flavored tortillas of your choice
  • 0.06 cup Shredded Part Skim Mozzarella Cheese
Nutrition
value
84
calories per serving
2 g Fat7 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    7g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    147mg
  • Iron
    2mg
  • Vitamin A
    708mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    1mg
  • Phosphorus
    121mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home