Directions:
- Preheat oven to 400°.
- Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400° for 15 minutes on each side or until tender and lightly browned.
- Increase oven temperature to 425°.
- Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano. Bake at 425° for 10 minutes or until cheese melts. Let stand 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3224.81 Kcal (13502 kJ) | ||
| Calories from fat | 959.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.61g | 164% | |
|---|---|---|---|
| Cholesterol | 141.32mg | 47% | |
| Sodium | 197.14mg | 8% | |
| Potassium | 875.44mg | 19% | |
| Total Carbs | 541.49g | 180% | |
| Sugars | 419.25g | 1677% | |
| Dietary Fiber | 30.4g | 122% | |
| Protein | 47.71g | 95% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 10.1mg | 56% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 2089.88 Kcal (8750 kJ) | ||
| Calories from fat | 621.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.09g | 164% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 47% | |
| Sodium | 127.76mg | 8% | |
| Potassium | 567.34mg | 19% | |
| Total Carbs | 350.92g | 180% | |
| Sugars | 271.7g | 1677% | |
| Dietary Fiber | 19.7g | 122% | |
| Protein | 30.92g | 95% | |
| Vitamin C | 1.5mg | 4% | |
| Vitamin A | 1mg | 50% | |
| Iron | 6.6mg | 56% | |
| Calcium | 105.6mg | 16% | |
* 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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