Eggplant Zucchini Casserole Recipe

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0 votes | 1213 views
Servings: 6


Cost per serving $1.50 view details


  1. Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt, garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mix. Repeat layers. Cover. Bake at 350 degrees for 1 hour.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 431g
Recipe makes 6 servings
Calories 313  
Calories from Fat 62 20%
Total Fat 6.93g 9%
Saturated Fat 3.31g 13%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 1376mg 57%
Potassium 1112mg 32%
Total Carbs 48.95g 13%
Dietary Fiber 8.6g 29%
Sugars 12.15g 8%
Protein 16.66g 27%
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