Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
| Calories | 208.4 | Total Fat | 11.4 g |
|---|---|
| Saturated Fat | 6.9 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 1.6 g |
| Cholesterol | 37.6 mg |
| Sodium | 824.8 mg |
| Potassium | 718.5 mg |
| Total Carbohydrate | 16.2 g |
| Dietary Fiber | 4.9 g |
| Sugars | 5.3 g |
| Protein | 13.3 g |
| Vitamin A | 37.0 % | Vitamin B-12 | 5.0 % |
|---|---|
| Vitamin B-6 | 12.2 % |
| Vitamin C | 19.7 % |
| Vitamin D | 0.0 % |
| Vitamin E | 6.7 % |
| Calcium | 29.8 % |
| Copper | 11.7 % |
| Folate | 10.6 % |
| Iron | 8.4 % |
| Magnesium | 12.5 % |
| Manganese | 20.1 % |
| Niacin | 8.9 % |
| Pantothenic Acid | 6.7 % |
| Phosphorus | 14.1 % |
| Riboflavin | 9.4 % |
| Selenium | 4.6 % |
| Thiamin | 7.2 % |
| Zinc | 7.4 % |
*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 Rachael Ray's Baked Eggplant and Zucchini
View the full Rachael Ray's Baked Eggplant and Zucchini Recipe & Instructions
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 Rachael Ray's Baked Eggplant and Zucchini
74 calories of Kraft Shredded Parmesan, Romano & Asiago Cheese, (0.67 serving)
71 calories of Fontina Cheese, (0.17 cup, shredded)
26 calories of Tomato Sauce, (0.33 cup)
24 calories of Eggplant, fresh, (0.17 eggplant, unpeeled (approx 1-1/4 lb))
14 calories of Zucchini, (0.50 cup, sliced)
1 calories of Basil, (0.83 tbsp)
Calories per serving of Rachael Ray's Baked Eggplant and Zucchini
74 calories of Kraft Shredded Parmesan, Romano & Asiago Cheese, (0.67 serving)
71 calories of Fontina Cheese, (0.17 cup, shredded)
26 calories of Tomato Sauce, (0.33 cup)
24 calories of Eggplant, fresh, (0.17 eggplant, unpeeled (approx 1-1/4 lb))
14 calories of Zucchini, (0.50 cup, sliced)
1 calories of Basil, (0.83 tbsp)