Zucchini and Eggplant Bake Recipe

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Zucchini and Eggplant Bake
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  1. Preheat to 350°F.
  2. Grease 3-quart baking dish.
  3. Using 12-inch sauté pan, heat olive oil over medium heat and sauté zucchini, eggplant, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
  4. In very large bowl, whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
  5. Add veggie mixture to egg mixture in bowl. Stir well.
  6. Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
  7. Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 483.9 Kcal (2026 kJ)
Calories from fat 258.91 Kcal
% Daily Value*
Total Fat 28.77g 44%
Cholesterol 200.65mg 67%
Sodium 1385.71mg 58%
Potassium 659.24mg 14%
Total Carbs 21.54g 7%
Sugars 10.71g 43%
Dietary Fiber 6.68g 27%
Protein 35.84g 72%
Vitamin C 103.5mg 172%
Iron 1.3mg 7%
Calcium 876.2mg 88%
Amount Per 100 g
Calories 122.89 Kcal (515 kJ)
Calories from fat 65.75 Kcal
% Daily Value*
Total Fat 7.31g 44%
Cholesterol 50.96mg 67%
Sodium 351.92mg 58%
Potassium 167.42mg 14%
Total Carbs 5.47g 7%
Sugars 2.72g 43%
Dietary Fiber 1.7g 27%
Protein 9.1g 72%
Vitamin C 26.3mg 172%
Iron 0.3mg 7%
Calcium 222.5mg 88%

* 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

  • 11.3
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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