Free Healthy Recipe - Veal and Vegetable Stack

Gluten free, Low carbohydrate, Low GI, Wheat Free

Copyright John Paul Urizar

Here's a meal that takes minutes and, while it may look complicated, is a perfect mid-week meal when you're in a hurry. As well as being packed with nutrients it tastes and looks fabulous.

1/3 cup olive oil
2 cloves garlic
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
1 tbsp oregano, chopped
4 pieces veal schnitzel, (not crumbed)
1 large eggplant, sliced
3 zucchinis sliced lengthways
½ cup mozzarella cheese, grated
2 bunches English spinach

Combine the olive oil with the garlic and herbs. Brush the schnitzels with the remaining oil. Preheat oven to 200 degrees Celsius.

Place the vegies on the grill pan and grill for approximately 4 minutes each side. Set aside and sear the scnitzels for 3 minutes each side.
Heat the pasta sauce in a small pan.

Layer the veal, eggplant and zucchini with pasta sauce into four separate stacks in an ovenproof dish. Finish with a spoon of pasta sauce and top with mozzarella.

Bake in the oven for 10 minutes until the cheese has melted. Serve with steamed English spinach.

Note: Sometimes, a quality pasta sauce is much easier (and almost as good) as making your own. When buying a sauce, compare brands by checking the nutritional panel. Check the ingredients to see that it is made with foods that are recognisable and that there are no unfamiliar additives, and compare fat, sugar and salt content per 100g.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1976 kj
Calories 472 kcal
Fat 27.3 g
Saturated Fat 6 g
Total Carbohydrate 7.2 g
Total Protein 46 g
Fibre 8 g

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