Directions:
- Preheat oven to 350°F.
- Heat oil in a heavy nonstick skillet over medium high heat.
- Sauté garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
- Add water, cover skillet and cook 3-4 minutes until almost tender.
- Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
- Cover and simmer 5 minutes.
- Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
- Season with salt and pepper to taste.
- Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
- Top with a layer of half the cheese mixture.
- Repeat with remaining vegetables and cheese.
- Sprinkle with breadcrumbs and bake 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.11 Kcal (628 kJ) | ||
| Calories from fat | 63.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 38.97mg | 13% | |
| Sodium | 187.47mg | 8% | |
| Potassium | 566.17mg | 12% | |
| Total Carbs | 13.41g | 4% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 9.13g | 18% | |
| Vitamin C | 28.5mg | 47% | |
| Iron | 1.2mg | 6% | |
| Calcium | 139.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 70.63 Kcal (296 kJ) | ||
| Calories from fat | 29.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 11% | |
|---|---|---|---|
| Cholesterol | 18.34mg | 13% | |
| Sodium | 88.21mg | 8% | |
| Potassium | 266.4mg | 12% | |
| Total Carbs | 6.31g | 4% | |
| Sugars | 1.94g | 16% | |
| Dietary Fiber | 1.48g | 13% | |
| Protein | 4.29g | 18% | |
| Vitamin C | 13.4mg | 47% | |
| Iron | 0.5mg | 6% | |
| Calcium | 65.7mg | 14% | |
* 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.
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