These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia
Baked Veggie Cups
Baked Veggie Cups
Prep Time
35 min
Cook Time
5 min
Yield
4 dozen
Ingredients
- 1 small eggplant, finely chopped
- 1 cup finely chopped onion
- 1 medium sweet red pepper, finely chopped
- 1 medium zucchini, finely chopped
- 2 garlic cloves, minced
- 1/4 cup reduced-fat sun-dried tomato salad dressing
- 1 large tomato, finely chopped
- 1/4 cup grated Parmesan cheese
- 10 flavored tortillas of your choice (10 inches)
- 1/4 cup shredded part-skim mozzarella cheese
Directions
- In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese.
- With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese.
- Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.
Nutrition Facts
1 appetizer: 40 calories, 1g fat (0 saturated fat), 1mg cholesterol, 63mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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