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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetables en Papillote

Source: dLife

Herbed steamed vegetables in pouches.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	71.7

Total Carbs	5.7 g

Dietary Fiber	1.8 g

Sugars	2.9 g

Total Fat	4.1 g

Saturated Fat	1.8 g

Unsaturated Fat	0.3 g

Potassium	238.4 mg

Protein	4.6 g

Sodium	205.4 mg

Dietary Exchanges 4.1 Fat, 1.0 Vegetables, 0.4 Meat,

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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Servings

Ingredients

1.0
1 each large zucchini 1.0
1 each Squash, summer, fresh, medium, FDA 0.5
0 1/2 cup grated Parmesan cheese 1.5
1 1/2 cup fresh mushroom slices 1.5
1 1/2 cup chopped tomato 1.0
1 cup Onion, yellow, fresh, sliced 1.0
1 tbsp olive oil 0.5
0 1/2 tsp ground oregano 0.5
0 1/2 tsp dried basil 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp salt

Directions

Preheat oven to 400 degrees F.
Add zucchini, squash, cheese, mushrooms, tomato, onion, oil, oregano, basil, pepper, and salt to a large bowl and combine well.
Cut 8 (15-inch) square pieces out of parchment paper. Fold each piece in half and then open flat. Spoon about 1 cup of vegetables in the center of each piece of parchment. Fold parchment in half seal the edges. Move pouches to a baking sheet.
Bake for 20 minutes or until pouches are puffed up and golden. Cut open pouches to let out some steam before serving.