Italian Veggie Bake Recipe

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Italian Veggie Bake
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  1. Heat dressing in large skillet on medium heat. Add onion; cook 5 minutes or until tender.
  2. Add eggplant; cook and stir 5 minutes.
  3. Add zucchini, pepper and mushrooms; cook and stir 5 minutes.
  4. Add tomatoes, bring to boil. Reduce heat to low and cover.
  5. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
  6. Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve.
  7. Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving.
  8. Note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 37.43 Kcal (157 kJ)
Calories from fat 11.28 Kcal
% Daily Value*
Total Fat 1.25g 2%
Cholesterol 2.72mg 1%
Sodium 60.28mg 3%
Potassium 171.86mg 4%
Total Carbs 4.5g 2%
Sugars 2.83g 11%
Dietary Fiber 1.59g 6%
Protein 2.23g 4%
Vitamin C 17.6mg 29%
Iron 0.2mg 1%
Calcium 49.3mg 5%
Amount Per 100 g
Calories 47.06 Kcal (197 kJ)
Calories from fat 14.18 Kcal
% Daily Value*
Total Fat 1.58g 2%
Cholesterol 3.42mg 1%
Sodium 75.79mg 3%
Potassium 216.07mg 4%
Total Carbs 5.66g 2%
Sugars 3.56g 11%
Dietary Fiber 2g 6%
Protein 2.8g 4%
Vitamin C 22.1mg 29%
Iron 0.3mg 1%
Calcium 62mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
  • 1

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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