Veggie Garden Loaf
This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
zucchini
grated |
|
| 1 | cup |
carrots
sliced, steamed |
|
| 1 | cup |
broccoli florets
steamed |
|
| ¾ | cup |
oatmeal
|
|
| 1 | slice |
whole wheat bread
crumbled |
|
| 3 | tablespoons |
bran
|
|
| 3 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 6 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
zucchini
grated |
|
| 237 | ml |
carrots
sliced, steamed |
|
| 237 | ml |
broccoli florets
steamed |
|
| 177 | ml |
oatmeal
|
|
| 1 | slice |
whole wheat bread
crumbled |
|
| 45 | ml |
bran
|
|
| 86.7 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 9E+1 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 375℉ (190℃).
In small skillet heat olive oil and sauté onion until translucent.
In large bowl combine zucchini, carrot, broccoli, oatmeal, bread crumbs, oat bran and cheese.
In small bowl beat together tomato sauce, egg and egg white, seasonings and Parmesan.
Combine all ingredients and stir thoroughly to mix.
Turn mixture into 9x5-inch loaf pan coated with non-stick spray.
Bake 30 to 35 minutes, or until firm. Let stand15 minutes before slicing.
