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Vegie Garden Loaf

Vegie Garden Loaf recipe image
This wholesome Vegie Garden Loaf is a nutritious and savory baked dish that combines fresh garden vegetables with hearty oats. Featuring tender zucchini, crisp broccoli, and soft onions, it delivers a moist texture and aromatic Italian-inspired flavors. Baked until firm and golden, this loaf makes a perfect side dish for light lunches or a satisfying main course for vegetarians and vegans. It's easy to prepare using common pantry staples, offering a delicious way to incorporate more fiber and veggies into your meals. Serve warm or cold for a versatile, home-style treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 290.2
Dietary: Vegetarian
Description
This wholesome Vegie Garden Loaf is a nutritious and savory baked dish that combines fresh garden vegetables with hearty oats. Featuring tender zucchini, crisp broccoli, and soft onions, it delivers a moist texture and aromatic Italian-inspired flavors. Baked until firm and golden, this loaf makes a perfect side dish for light lunches or a satisfying main course for vegetarians and vegans. It's easy to prepare using common pantry staples, offering a delicious way to incorporate more fiber and veggies into your meals. Serve warm or cold for a versatile, home-style treat.
Ingredients
  • 1 tablespoon Olive oil
  • 1/2 cup Chopped onion
  • 1/2 cup Grated zucchini
  • 1/2 cup Sliced steamed carrots
  • 1 cup Steamed broccoli flowerettes
  • 3/4 cup Uncooked oatmeal
  • 3 tablespoons Oat bran
  • 3 ounces Shredded cheddar cheese
  • 1/2 cup Tomato sauce
  • 1 large Egg
  • 1 large Egg white
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Dried sage
  • 1/2 teaspoon Dried thyme
  • 1/4 cup Chopped fresh parsley
  • 6 tablespoons Grated Parmesan cheese
Directions
  1. 1
    Preheat oven to 375°F (190°C). Lightly coat a 9x5-inch loaf pan with non-stick cooking spray.
  2. 2
    In a small skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat and let cool slightly.
  3. 3
    In a large mixing bowl, combine grated zucchini, sliced steamed carrots, steamed broccoli flowerettes, uncooked oatmeal, oat bran, and shredded cheddar cheese.
  4. 4
    In a small bowl, whisk together tomato sauce, egg, egg white, salt, pepper, sage, thyme, chopped parsley, and grated Parmesan cheese until well blended.
  5. 5
    Add the sautéed onion to the large bowl with the vegetables. Pour the tomato sauce mixture over the vegetables and stir thoroughly until all ingredients are evenly combined.
  6. 6
    Transfer the mixture into the prepared loaf pan, pressing down gently to compact it evenly.
  7. 7
    Bake for 30 to 35 minutes, or until the loaf is firm to the touch and lightly golden on top.
  8. 8
    Remove from oven and let the loaf stand in the pan for 15 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 290.2kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 58.0mg20%
Sodium 102.5mg5%
Total Carbohydrate 47.3g16%
Dietary Fiber 9.0g36%
Sugars 6.1g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veggie, loaf, zucchini, broccoli, oats, vegetarian, healthy, baked, side dish, fiber, easy, homemade, italian, garden, onion, herbs, low fat, meal prep, vegetable casserole, oat bran
Read it online: https://www.chefs-mate.com/recipe/vegie-garden-loaf/