Baked Eggplant and Zucchini

EVERYDAY WITH RACHAEL RAY(1)
5Ingredients
45Minutes
190Calories

Ingredients

US|METRIC
  • 2 cups tomato sauce
  • 1 eggplant (small, cut into long slabs)
  • 2 zucchini (small, cut into long slabs)
  • 1 cup Fontina (each shredded, and parmesan)
  • 1/3 cup basil (torn)
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    NutritionView More

    190Calories
    Sodium22% DV530mg
    Fat14% DV9g
    Protein18% DV9g
    Carbs7% DV20g
    Fiber24% DV6g
    Calories190Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium530mg22%
    Potassium670mg19%
    Protein9g18%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A20%
    Vitamin C25%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    minx m. 2 years ago
    YUMMY! C'est es bon!

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