Zucchini Eggplant Parmesan

Zucchini Eggplant Parmesan
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 59.8
  • Total Fat: 1.1 g
  • Cholesterol: 2.5 mg
  • Sodium: 239.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Zucchini Eggplant Parmesan calories by ingredient


Vegetarian meal or side dish to a chicken or meat soup Vegetarian meal or side dish to a chicken or meat soup
Number of Servings: 8


    *Zucchinni 1 cup raw chopped with skin, 1 cup (remove)
    Eggplant, fresh, 1 cup, cubes (remove)
    *Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) (remove)
    Stewed Tomatoes, 1.5 cup (remove)
    *Salt, table, .25 tsp (remove)
    Pepper, black, .25 tsp (remove)
    Onions, raw, 1 cup, chopped (remove)
    Parmesan Cheese, grated, .25 cup (remove)


I like this dish with a hearty chicken vegetable soup and a side salad.


Stir fry vegetables in 3 tablespoons of canola for 5 to 6 minutes separately. Layer all the vegetable, season, and top with stewed tomatoes, and Parmesan. Crock pot on medium temp for the remainder of the time.

Serving Size: 8 serving

Number of Servings: 8

Recipe submitted by SparkPeople user WECHANN.