Best Baked Veggie Cups Recipes

BAKED VEGGIE CUPS

Baked Veggie Cups image

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

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 10

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

Steps:

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 : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BAKED VEGGIE CUPS

Baked Veggie Cups image

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

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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.