Preheat oven to 375 degrees
Place potatoes in a greased 2-1/2-quart casserole dish.
Layer zucchini chunks over the potatoes.
Layer tomatoes over the zucchini.
Layer carrots over the tomatoes.
Pour the stock over the layers.
Bake, covered, at 375 degrees for 1 hour.
Toss the croutons with the butter and spread over the vegetables.
Sprinkle the cheese over the top.
Bake for 15 minutes longer or until the cheese is melted and brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 138 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 44.9mg||14 %|
|Sodium 364.8mg||13 %|
|Potassium 804.1mg||21 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 24.6g|
|Protein 10.6g||15 %|
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Calories per serving: 290
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