Veggie Cassoulet Recipe

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Veggie Cassoulet
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Ingredients:

Directions:

  1. Heat oven to 400.
  2. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
  3. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.
  4. 382 calories per serving, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 169.08 Kcal (708 kJ)
Calories from fat 32.76 Kcal
% Daily Value*
Total Fat 3.64g 6%
Sodium 392.42mg 16%
Potassium 187.16mg 4%
Total Carbs 24.79g 8%
Sugars 1.98g 8%
Dietary Fiber 8.88g 36%
Protein 8.78g 18%
Vitamin C 6.7mg 11%
Iron 2.2mg 12%
Calcium 67.2mg 7%
Amount Per 100 g
Calories 64.63 Kcal (271 kJ)
Calories from fat 12.52 Kcal
% Daily Value*
Total Fat 1.39g 6%
Sodium 149.99mg 16%
Potassium 71.54mg 4%
Total Carbs 9.48g 8%
Sugars 0.76g 8%
Dietary Fiber 3.39g 36%
Protein 3.36g 18%
Vitamin C 2.6mg 11%
Iron 0.8mg 12%
Calcium 25.7mg 7%

* 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

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

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

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