Low carb casserole with feta cheese (veggie) - recipe | FoodPal
Start by washing the zucchini, eggplant, tomatoes, rosemary and thyme. Cut the zucchini and eggplant into thin slices and halve the tomatoes. Chop the herbs
Keywords
- zucchini
- eggplant
- tomato
- onion
- leek
- garlic
- olive oil
- chicken egg
- cream cheese
- cheese
- feta
- sheep cheese
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Ingredients
- 3 (60 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- 1 ½ (90 g) Egg, hen egg (organic, free range)
- ¼ (85 g) Eggplant (fresh)
- 1 (3 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Rosemary (dried)
- 1 Pinch(s) Thyme (dried)
- 60 g Feta, sheep cheese, shepherd cheese (approx. 30% fat)
- 50 g Cottage cheese, granular cream cheese
- 3 (15 g) Olives
- ½ (105 g) Zucchini (fresh)
- ¼ (25 g) Onion (red, fresh)
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