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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving

Calories		89.7

Total Fat		4.1 g

	Saturated Fat	2.5 g

	Polyunsaturated Fat	0.1 g

	Monounsaturated Fat	0.0 g

Cholesterol		11.7 mg

Sodium		299.1 mg

Potassium		32.1 mg

Total Carbohydrate		6.6 g

	Dietary Fiber	1.9 g

	Sugars	3.1 g

Protein		7.0 g


Vitamin A	6.7 %

Vitamin B-12	0.0 %

Vitamin B-6	0.6 %

Vitamin C	20.2 %

Vitamin D	0.0 %

Vitamin E	0.0 %

Calcium	15.1 %

Copper	0.4 %

Folate	0.6 %

Iron	1.5 %

Magnesium	0.5 %

Manganese	0.9 %

Niacin	0.4 %

Pantothenic Acid	0.3 %

Phosphorus	0.3 %

Riboflavin	0.3 %

Selenium	0.1 %

Thiamin	0.5 %

Zinc	0.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggplant, Squash, and Zucchini Casserole

View the full Eggplant, Squash, and Zucchini Casserole Recipe & Instructions
Submitted by: MEGRENEE2

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggplant, Squash, and Zucchini Casserole

33 calories of Cheese-Kroger's Parmesan finely shredded, (1.33 tbsp)

26 calories of Kraft Shredded 2% Mexican Four Cheese blend, (0.08 cup)

10 calories of Squash - Yellow and Zucchini, (0.50 cup)

7 calories of Onion - Yellow - 1 med. (2 1/2 dia), (0.17 serving)

4 calories of Del Monte Diced Tomatoes, No Salt Added, (0.08 cup)

4 calories of Eggplant, fresh, (0.17 cup, cubes)

3 calories of Tomatoes Rotel Diced Green Chillis 10oz can 2.5 serv in can, (0.17 serving)

1 calories of Garlic (1 clove), (0.33 serving)

Nutrition & Calorie Comments

Delicious and good the next day too! Added a little low-sodium chicken broth to the saute to help soften the larger chunks then use 2% cheese to layer. Will make it again!	Submitted by: SERESSIA (8/4/12) report inappropriate
This was so delicious & filling!Yet extremely low in calories!	Submitted by: CINNAMON08 (9/16/11) report inappropriate
Delicious! We added purple peppers, hot peppers, fresh garden tomatoes (instead of canned), and quinoa (for protein). Used olive oil to sauté.	Submitted by: CHEFME! (8/22/11) report inappropriate