Better Than Bouillon Vegetable Base Reduced Sodium Description
Only 1 tsp. Better Than Bouillon = One Cube or 8 oz Can Broth
Directions
Refrigerate after opening.
Basic Stock Directions: Dissolve 1 teaspoon (equal to 1 bouillon cube) Vegetable Base in 8 oz boiling water. For each quart of stock needed, use 1 1/2 tablespoons Vegetable Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (6 g)
Servings per Container: About 38
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 500 mg | 21% |
|
| Total Carbohydrates | 2 g | 1% |
|
| Protein | 1 g | |
|
Other Ingredients: Vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), yeast extract, salt, organic cane sugar, maltodextrin (from corn), canola oil, malted barley extract (gluten), onion powder, dried potato, garlic powder, natural flavor.
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Tuna Zucchini Casserole
[vc_row][vc_column][vc_column_text]Skip the takeout and embrace comfort food with a wholesome twist. This tuna zucchini casserole combines fresh zucchini ribbons with protein-packed tuna in a creamy cheese sauce. Not only is it delicious, the zucchini adds nutrition and fiber while the tuna packs a protein punch. This easy weeknight wonder is ready in under an hour, making it a go-to repeat recipe for busy families.
Tuna Zucchini Casserole
- 5 medium zucchinis (spiralized)
- 2 Tbsp. extra virgin olive oil (divided)
- 1 small yellow onion (diced)
- 8 oz. cremini mushrooms (sliced)
- 2 large garlic cloves (minced)
- 1 Tbsp. all-purpose flour
- 1 cup unsweetened almond milk
- 1 tsp. reduced sodium vegetable base Better Than Bouillon
- 1 tsp. Italian seasoning
- 3/4 cup white cheddar cheese (shredded)
- 1/4 cup mozzarella (shredded)
- 2 5 oz. cans of solid albacore tuna (drained)
- 1/2 cup seasoned bread crumbs
- Salt (to taste)
- Pepper (to taste)
- Parsley (chopped (for garnish))
- Lemons (sliced (for garnish))
- Preheat oven to 350 degrees F.
- Place spiralized zucchini on parchment lined baking sheet. Bake approximately 20 mins to remove excess water.
- While zucchini is baking, heat 1 Tbsp. extra virgin olive oil in large pan over medium heat. Sauté onions and mushrooms 5 minutes or until onions are translucent and mushrooms are just tender.
- Add garlic to pan and cook 1 minute. Season with salt and pepper to taste.
- Stir in 1 Tbsp. flour followed by 1 cup unsweetened almond milk, 1 tsp. Better Than Bouillon and 1 tsp. Italian seasoning.
- Add white cheddar cheese and mozzarella and stir until melted into sauce.
- Lastly, add tuna and baked zucchini spirals into cheese sauce. Gently fold ingredients until well combined.
- Spray medium baking dish with nonstick cooking spray. Transfer zucchini tuna mixture into dish.
- In a small pan over medium-high heat, cook bread crumbs and 1 Tbsp. extra virgin olive oil until golden brown.
- Sprinkle bread crumbs over medium-high heat and bake casserole 20-25 minutes.
- Let cool 10-15 minutes before serving.
- Garnish with fresh parsley and lemon slices.
Grab these ingredients and more at Vitacost.
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