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Confetti Vegetable Kugel
Source: Recipe from MealLeaniYumm! 800 Fast, Fabulous & Healthy Recipes, ©1998, 2002 by Norene Gilletz.

A colorful and delicious baked vegetarian dish made with fresh vegetables and herbs.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 99.5
Total Carbs 15.3 g
Dietary Fiber 2.2 g
Sugars 4.2 g
Total Fat 2.7 g
Saturated Fat 0.7 g
Unsaturated Fat 0.4 g
Potassium 290.3 mg
Protein 4.6 g
Sodium 313.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium zucchini
3 each  medium carrots
2 each  sweet potatoes
2 each  medium onions
2 each  medium garlic cloves
0 1/2 cup  chopped parsley
3 tbsp  fresh basil
4 each  eggs
4 each  egg whites
0 1/2 cup  potato starch
1 1/4 tsp  salt
0 1/2 tsp  black pepper
2 tsp  olive oil
  1. Preheat oven to 375 degrees F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil.
  2. Combine with remaining ingredients in a large mixing bowl and mix well.
  3. Spray a 3-quart rectangular or oval casserole with nonstick spray. Add vegetable mixture and spread evenly.
  4. Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.

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