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Ingredients
US|METRIC
12 SERVINGS
- 1 1/2 lb. zucchini (about 3 medium sliced thin)
- 1 1/2 lb. russet potatoes (about 3 large peeled and sliced thin)
- 3 lb. eggplants (small)
- 3 cloves garlic (peeled)
- 1 onion (diced)
- 1 1/2 cups lentils (cooked or steamed)
- 1 roasted red bell pepper (sliced thin)
- 3 cups tomatoes (diced ripe red, OR 2 cans, 15 oz. each diced tomatoes)
- 3 Tbsp. chopped fresh dill
- 1 tsp. oregano
- 1/2 tsp. cinnamon
- 1/2 tsp. cayenne pepper (if you're spice sensitive use 1/4 tsp)
- 1/2 cup crumbled feta cheese
- 10 Tbsp. grated pecorino cheese (divided)
- 1/4 cup unsalted butter
- 3 Tbsp. white flour (all purpose, for gluten free use a certified GF all purpose flour)
- 3 cups milk
- 1 large egg (beaten)
- 1/4 tsp. nutmeg (or more to taste)
- extra-virgin olive oil
- salt
- pepper
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol45mg15% |
Sodium250mg10% |
Potassium1150mg33% |
Protein16g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber13g52% |
Sugars11g |
Vitamin A15% |
Vitamin C40% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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