Baked zucchini and eggplant

Baked zucchini and eggplant
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Baked zucchini and eggplant calories by ingredient
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Introduction

Basic baked zucchini/eggplant recipe Basic baked zucchini/eggplant recipe
Number of Servings: 3

Ingredients

    256.0 Grams Zucchini
    324.0 Grams Eggplant, fresh
    2.0 tbsp melt organic dairy free soy free buttery spread
    3.0 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)

Directions

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.

TAGS:  Vegetarian Meals |

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