Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 149.9
Total Fat 8.5 g
Saturated Fat 3.8 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 21.7 mg
Sodium 832.5 mg
Potassium 280.3 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.5 g
Sugars 5.8 g
Protein 8.9 g
Vitamin A 14.3 %
Vitamin B-12 0.0 %
Vitamin B-6 6.7 %
Vitamin C 39.4 %
Vitamin D 0.0 %
Vitamin E 5.1 %
Calcium 21.9 %
Copper 4.5 %
Folate 4.1 %
Iron 9.9 %
Magnesium 3.9 %
Manganese 6.6 %
Niacin 4.0 %
Pantothenic Acid 2.7 %
Phosphorus 2.6 %
Riboflavin 2.9 %
Selenium 0.4 %
Thiamin 3.2 %
Zinc 1.3 %
*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 and Eggplant Pasta Bake

View the full Zucchini and Eggplant Pasta 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 and Eggplant Pasta Bake

54 calories of Kroger Part Skim Ricotta Cheese, (0.17 cup)

35 calories of DiGiorno Shredded Parmesan Cheese, (0.08 cup)

20 calories of Olive Oil, (0.17 tbsp)

13 calories of Tomato Sauce, (0.17 cup)

11 calories of Eggplant, fresh, (0.08 eggplant, unpeeled (approx 1-1/4 lb))

8 calories of Rotel Diced Tomatoes and Green Chilies, (0.21 cup)

6 calories of Green Peppers (bell peppers), (0.17 cup, chopped)

0 calories of Zucchini, baby, (0.17 medium)

0 calories of Tony Cachere's Creole Seasoning, (0.17 tsp)


Nutrition & Calorie Comments  

This is tasty and can be put together quickly, but the pasta is not included in the calorie count.