Eggplant Zucchini Bake Recipe

Looking for an easy Eggplant Zucchini Bake recipe? Learn how to make Eggplant Zucchini Bake using healthy ingredients.


Submitted by livstsar

Makes 6 servings



Layered bake of Eggplant and Zucchini with a tomato/basil sauce and lotsa cheese.

Recipe Ingredients for Eggplant Zucchini Bake

2 large Squash, Summer, Zucchini, Includes Skin
2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 cup Tomato
1 serving Basil Pesto
1 serving Sundried Tomato Pesto
1 tbsp chopped Onions

Recipe Directions for Eggplant Zucchini Bake

  1. Cut eggplant and zucchini into 1/4 inch slices

  2. Baking dish - line with onions

  3. spread eggplant flat along, creating a bottom layer

  4. spread pesto on zucchini and layer on top of eggplant

  5. cover w/ tomato sauce and cheese

  6. start layers all over again alternating with pesto and sd tomato pesto

  7. Bake, 375

Categories

Main Dish

Nutrition Facts
Serving Size 407.2g
Amount Per Serving
Calories
149
Calories from Fat
50
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Sodium
493mg
21%
Potassium
705mg
20%
Total Carbohydrates
22.5g
7%
Dietary Fiber
8.4g
34%
Sugars
10.7g
Protein
5.5g
Vitamin A 14% Vitamin C 40%
Calcium 7% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
A
  Good points
  • Very high in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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