Baked zucchini and eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
256.0 Grams Zucchini324.0 Grams Eggplant, fresh2.0 tbsp melt organic dairy free soy free buttery spread3.0 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
Slice zucchini and eggplant into 1/4" slices. Melt nondairy butter and pour over sliced squash in a large bowl. Shake and coat evenly. Add salt, pepper and Italian seasoning if you want more flavor. Put on ungreased pan in single layer. Sprinkle nutritional yeast on top. Bake at 350 degrees for 30 minutes. Serve.
Serving Size: 1/3 of recipe
Number of Servings: 3.0
Recipe submitted by SparkPeople user SARAKATHRYN76.
Serving Size: 1/3 of recipe
Number of Servings: 3.0
Recipe submitted by SparkPeople user SARAKATHRYN76.
Nutritional Info Amount Per Serving
- Calories: 115.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 62.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.9 g
- Protein: 4.6 g
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