Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
Calories 112.8
Total Fat 4.3 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 15.3 mg
Sodium 194.8 mg
Potassium 550.7 mg
Total Carbohydrate 12.5 g
Dietary Fiber 3.6 g
Sugars 1.6 g
Protein 8.0 g
Vitamin A 7.3 %
Vitamin B-12 2.5 %
Vitamin B-6 8.4 %
Vitamin C 15.1 %
Vitamin D 0.0 %
Vitamin E 2.5 %
Calcium 15.0 %
Copper 10.1 %
Folate 9.3 %
Iron 5.6 %
Magnesium 8.5 %
Manganese 11.7 %
Niacin 9.7 %
Pantothenic Acid 8.3 %
Phosphorus 16.1 %
Riboflavin 14.5 %
Selenium 15.5 %
Thiamin 6.4 %
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 Eggplant and Zucchini Bake

View the full Eggplant and Zucchini 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 Eggplant and Zucchini Bake

68 calories of Ricotta Cheese, part skim milk, (0.20 cup)

28 calories of Eggplant, fresh, (0.20 eggplant, unpeeled (approx 1-1/4 lb))

8 calories of Tomato Sauce, (0.10 cup)

5 calories of Portabella Mushrooms, (20 grams)

3 calories of Zucchini, baby, (1 large)


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