Italian Veggie Bake Recipe

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Italian Veggie Bake
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Ingredients:

Directions:

  1. Heat dressing in large skillet. Add onion and cook until tender. Add eggplant and cook 3 minutes. Add zucchini and pepper and cook for 3 minutes more.
  2. Add tomatoes and bring to a boil. Reduce heat to low, cover. Simmer until veggies are tender. Pour mixture in a casserole dish and top with cheese. Bake at 350 for 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.91 Kcal (2005 kJ)
Calories from fat 139.89 Kcal
% Daily Value*
Total Fat 15.54g 24%
Cholesterol 33.53mg 11%
Sodium 727.74mg 30%
Potassium 1924.63mg 41%
Total Carbs 62.39g 21%
Sugars 38.1g 152%
Dietary Fiber 21.25g 85%
Protein 24.11g 48%
Vitamin C 189.3mg 316%
Iron 1.3mg 7%
Calcium 616.6mg 62%
Amount Per 100 g
Calories 48.42 Kcal (203 kJ)
Calories from fat 14.14 Kcal
% Daily Value*
Total Fat 1.57g 24%
Cholesterol 3.39mg 11%
Sodium 73.57mg 30%
Potassium 194.57mg 41%
Total Carbs 6.31g 21%
Sugars 3.85g 152%
Dietary Fiber 2.15g 85%
Protein 2.44g 48%
Vitamin C 19.1mg 316%
Iron 0.1mg 7%
Calcium 62.3mg 62%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 11
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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