Baked Zucchini Eggplant (Aubergine) and Tomatoes
50 mins (prep 20, cooking 30)
11 ingredients
4-6 servings
This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from

Categories:  side-dish , <-60-mins , served-hot , tomato , 3-steps-or-less , taste~mood , equipment , diabetic , time-to-make , easy , presentation , oven , squash , vegetable , savory ,
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Serving Size (22.14 g)
Servings 4
Amount per Serving
Calories 10.97 Calories from Fat 1.71
% Daily Value *
Total Fat 0.19g 1.2%
Saturated Fat 0.05g 1.01%
Trans Fat 0.0g %
Cholesterol 0.45mg 0.6%
Sodium 228.37mg 38.06%
Total Carbohydrate 1.48g 1.97%
Dietary Fiber 0.08 g 1.23%
Sugars 0.32 g %
Protein 0.91g 7.28%
Vitamin A 0.65IU% Vitamin C 0.73mg%
Calcium 5.26mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
thinly sliced, thinly sliced zucchini, medium onion, sliced mushrooms, dried thyme, dash pepper