Zucchini and Eggplant Bake

50 mins (prep 10, cooking 40)
14 ingredients
1 servings
Vegetarian delight using zucchini and eggplant (which are always overly abundant from the garden). I can't wait for summer!

Categories:  <-60-mins , time-to-make ,
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Serving Size (2220.73 g)
Servings 1
Amount per Serving
Calories 902.96 Calories from Fat 453.33
% Daily Value *
Total Fat 50.37g 77.49%
Saturated Fat 7.34g 36.68%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1216.82mg 50.7%
Total Carbohydrate 102.67g 34.22%
Dietary Fiber 46.67 g 186.69%
Sugars 41.82 g %
Protein 37.88g 75.76%
Vitamin A 4909.99IU% Vitamin C 351.14mg%
Calcium 323.77mg% Iron 10.91mg%
*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:
chopped red peppers, chopped onion, coarsely chopped, light mayonnaise, romano cheese, shredded mozzarella cheese, buttery crackers, crushed