Loaded Baked Hot Dog Burnt Ends for a Flavor Explosion

Discover the irresistible comfort of Baked Hot Dog Burnt Ends, packed with hearty vegetables and rich flavors for a delightful meal.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 6 portions

Course: Snacks

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Zucchini fresh, chopped
1 cup Bell Peppers any color, chopped
2 cups Spinach fresh or frozen

For the Casserole Base

8 oz Cream Cheese softened
15 oz Ricotta or Greek yogurt

For the Cheese Topping

1 cup Mozzarella shredded
1 cup Cheddar shredded or pepper jack

For the Seasoning

1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning

For the Binder

2 large Eggs or flax egg
1 tablespoon Flax Egg mix 1 tbsp ground flaxseed with 3 tbsp water

Equipment

Oven
Skillet
Casserole Dish
Mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
Sauté chopped zucchini, bell peppers, and spinach in a skillet for 5-7 minutes.
Combine sautéed vegetables with cream cheese and ricotta in a mixing bowl.
Add mozzarella, cheddar, garlic powder, and Italian seasoning to the mixture and stir until combined.
Grease a casserole dish and pour the vegetable and cheese mixture in, spreading it evenly.
Bake in the preheated oven for 30-40 minutes until golden brown.
Let the casserole cool for about 10 minutes before serving.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

For best results, use fresh vegetables and avoid overcooking during sautéing. Experiment with different cheese varieties for added flavor depth.

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