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Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 37.2
  • Total Fat 0.2 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.1 mg
  • Sodium 76.0 mg
  • Potassium 317.2 mg
  • Total Carbohydrate 8.6 g
  • Dietary Fiber 2.6 g
  • Sugars 0.0 g
  • Protein 1.8 g
  • Vitamin A 13.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 8.0 %
  • Vitamin C 41.7 %
  • Vitamin D 0.0 %
  • Vitamin E 2.6 %
  • Calcium 4.8 %
  • Copper 5.7 %
  • Folate 8.3 %
  • Iron 4.0 %
  • Magnesium 8.3 %
  • Manganese 21.9 %
  • Niacin 4.6 %
  • Pantothenic Acid 2.2 %
  • Phosphorus 4.5 %
  • Riboflavin 3.8 %
  • Selenium 1.2 %
  • Thiamin 6.6 %
  • Zinc 2.4 %
*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 Italian Vegetable Bake

View the full Italian Vegetable Bake Recipe & Instructions
TAGS:  Side Items |

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 Italian Vegetable Bake

8 calories of Canned Tomatoes, (0.25 can)

7 calories of Okra, (0.20 cup slices)

7 calories of Green Beans (snap), (0.20 cup)

5 calories of Onions, raw, (0.08 cup, chopped)

2 calories of Eggplant, fresh, (0.02 eggplant, peeled (yield from 1-1/4 lb))

2 calories of Sweet peppers (bell), (0.04 cup, chopped)

2 calories of Lemon Juice, (0.20 fl oz)

0 calories of Parmesan Cheese, grated, (0.02 tbsp)

0 calories of Zucchini, baby, (0.10 medium)


Nutrition & Calorie Comments  

I loved it and am sharing it with a friend today for her to use as a topping for noodles, I added garlic too, and my hubby added salt at the table, but it was very tasty. Submitted by:
KLDJSURVEY

(7/25/13)
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I will use this recipe, but with no salt added diced tomatoes to cut more sodium, Submitted by:
MBWAHL

(8/8/12)
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Divided this dish with son & family. I served it with baked pork chops. I will make again.we did add garlic salt to flavor it more. Submitted by:
HAILEYSMEMAW

(4/18/11)
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I have a similar named recipe that is always a hit
but it has the main ingredient of pasta.

I can do without the carbs of the pasta and this looks to be my newest replacement dish
Thank you for such a delicious recipe
Submitted by:
ONEREALLYBIGDOG

(12/22/10)
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I would suggest adding some whole wheat ziti or penne to make this meal a bit more filling, without adding fat. Next time, I'm going to use my own sauce with basil and garlic in place of the herbs, onion, and lemon juice. Thanks for the healthy idea! Submitted by:
TORI21213

(10/19/10)
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I added some black pepper and 1/2 tablespoon of olive oil. Healthy fats are important with veggies to help absorb the vitamins and minerals. Also, after cooking covered for about 30 minutes, I then took off the cover and raised the temperature to 400 so the excess liquid would evaporate. Submitted by:
INCTRL

(9/21/10)
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This wasn't too bad, I added some tobasco and salt because as written, the recipe is too mildly flavored for me. Submitted by:
FROSTETERNAL

(9/7/10)
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This was an excellent side dish. I made half of the dish, and I found it necessary to add all the juice from the 28oz can of tomatos. I also made this bake with 1 cup noodles and 1/4 cup speghitti sauce. All of this came out to 262 calories. I am on the everyother day diet and this worked for me. Submitted by:
MEAGAN1102

(7/14/10)
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I will highly recomend this. It is so low in calories for what you get. It is like a vegetable stew because of the chunky sizes of veggies. I had it as a main dish and I went back for seconds and a little more, haha. I figure I had about 250 cal. and I'm full. I will make it again and again. Submitted by:
STEVEGOLFDOG

(5/5/10)
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We made this last week, not as a side, as our meal! Even doubling the serving is only 74 calories! We will make this again. I like the idea of switching out the eggplant for something else once in a while. When reheating I added some garlic powder, just for punch. VERY GOOD! Submitted by:
LEAKAY59

(5/2/10)
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