Baked Cheesy Vegetable Crocks

10 42 394
Ingredients Minutes Calories
Prep Cook Servings
12 min 30 min 4
Baked Cheesy Vegetable Crocks
Health Highlights


4 medium stalk(s) Celery (chopped)
16 medium grape tomato(s) Grape tomato (s) (halved)
1 can (15oz) Sweet corn, canned, drained
4 stalk(s) Green onion (diced)
1/2 tsp Salt
1/4 tsp White pepper
4 wedge(s) Swiss cheese, garlic and herb, soft, wedges
1/2 cup Plain yogurt, 1- 2% M.F.
1/4 cup Heavy cream, 38% M.F.
4 tbsp Parmesan cheese, grated


Preheat oven to 400° F.

Evenly divide celery, tomatoes, corn and scallions among 4 7-ounce ramekins.

Sprinkle with celery salt and white pepper.

In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.

Top each dish with 1 tablespoon parmesan.

Bake, uncovered, at 400° for 30 minutes until hot and cheese has formed a crust.

Serve warm and enjoy!

Nutrition Facts

Per Portion

Calories 394
Calories from fat 181
Calories from saturated fat 83
Total Fat 20.1 g
Saturated Fat 9.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.5 g
Cholesterol 22.3 mg
Sodium 740 mg
Potassium 1817 mg
Total Carbohydrate 49 g
Dietary Fiber 14.5 g
Sugars 21.4 g
Protein 11.4 g

Dietary servings

Per Portion

Milk 0.4
Milk Alternative 0.3
Vegetables 9.8

Energy sources


Meal Type(s)