Well Plated · by Erin Clarke★ 4.7 (163)
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 13%
CARBS 13G42% OF CAL
4G FIBER8G SUGAR2G OTHER
FAT 6G42% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, colorful baked dish of zucchini, eggplant, and cherry tomatoes with garlic and Parmesan. A light, vegetable-forward side or light main.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium zucchini (about 1 1/2 pounds)
- 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
- 1 pint cherry tomatoes (or grape tomatoes)
- 1 tablespoon extra-virgin olive oil
- 4 large cloves garlic (minced)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
- 1/4 cup chopped fresh basil (divided)
- 1/4 cup chopped fresh parsley (divided)
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 13%
CARBS 13G42% OF CAL
4G FIBER8G SUGAR2G OTHER
FAT 6G42% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 332mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 170mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.