Asian Vegetable Casserole/Veggie Bake Recipe

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Asian Vegetable Casserole/Veggie Bake
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Ingredients:

Directions:

  1. Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
  2. Heat some oil in a large skillet.
  3. Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
  4. Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
  5. Add the mushrooms and cabbage and stir all the vegetables together.
  6. Add the soy and rice vinegar.
  7. Cover to steam the cabbage.
  8. In a large bowl, beat the eggs and add the remaining ingredients.
  9. When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
  10. Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.22 Kcal (767 kJ)
Calories from fat 70.18 Kcal
% Daily Value*
Total Fat 7.8g 12%
Sodium 1077.83mg 45%
Potassium 657.94mg 14%
Total Carbs 19.86g 7%
Sugars 6.32g 25%
Dietary Fiber 7.33g 29%
Protein 11.67g 23%
Vitamin C 73.3mg 122%
Vitamin A 0.1mg 3%
Iron 2.1mg 12%
Calcium 135.3mg 14%
Amount Per 100 g
Calories 70 Kcal (293 kJ)
Calories from fat 26.81 Kcal
% Daily Value*
Total Fat 2.98g 12%
Sodium 411.78mg 45%
Potassium 251.36mg 14%
Total Carbs 7.59g 7%
Sugars 2.42g 25%
Dietary Fiber 2.8g 29%
Protein 4.46g 23%
Vitamin C 28mg 122%
Iron 0.8mg 12%
Calcium 51.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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