Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 112.2 | Total Fat | 5.1 g |
|---|---|
| Saturated Fat | 3.1 g |
| Polyunsaturated Fat | 0.3 g |
| Monounsaturated Fat | 1.5 g |
| Cholesterol | 19.1 mg |
| Sodium | 85.1 mg |
| Potassium | 441.1 mg |
| Total Carbohydrate | 9.6 g |
| Dietary Fiber | 1.9 g |
| Sugars | 1.7 g |
| Protein | 8.1 g |
| Vitamin A | 32.5 % | Vitamin B-12 | 3.0 % |
|---|---|
| Vitamin B-6 | 6.6 % |
| Vitamin C | 17.2 % |
| Vitamin D | 0.0 % |
| Vitamin E | 2.4 % |
| Calcium | 18.2 % |
| Copper | 7.2 % |
| Folate | 8.1 % |
| Iron | 4.8 % |
| Magnesium | 8.9 % |
| Manganese | 11.5 % |
| Niacin | 4.1 % |
| Pantothenic Acid | 4.0 % |
| Phosphorus | 16.3 % |
| Riboflavin | 10.6 % |
| Selenium | 15.3 % |
| Thiamin | 5.7 % |
| Zinc | 6.9 % |
*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 Zucchini Tomato Ricotta Bake
View the full Zucchini Tomato Ricotta Bake 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 Zucchini Tomato Ricotta Bake
85 calories of Ricotta Cheese, part skim milk, (0.25 cup)
14 calories of Zucchini, (0.50 cup, sliced)
13 calories of Red Ripe Tomatoes, (0.50 medium whole (2-3/5" dia))
Calories per serving of Zucchini Tomato Ricotta Bake
85 calories of Ricotta Cheese, part skim milk, (0.25 cup)
14 calories of Zucchini, (0.50 cup, sliced)
13 calories of Red Ripe Tomatoes, (0.50 medium whole (2-3/5" dia))
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