Directions:
- To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
- In 1/2-inch crosswise slices, cut zucchini.
- Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
- Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
- Cover and cook on low for 4-6 hours or until vegetables are tender.
- Before ready to serve, cook spaghetti according to the package directions and drain well.
- Top each serving of spaghetti with the vegetable sauce mixture.
- Sprinkle with grated mozzarella cheese and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.81 Kcal (883 kJ) | ||
| Calories from fat | 7.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 1% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 1% | |
| Sodium | 434.31mg | 18% | |
| Potassium | 503.39mg | 11% | |
| Total Carbs | 38.9g | 13% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 23.1mg | 39% | |
| Iron | 1.3mg | 7% | |
| Calcium | 211.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 79.61 Kcal (333 kJ) | ||
| Calories from fat | 2.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 1% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 164mg | 18% | |
| Potassium | 190.09mg | 11% | |
| Total Carbs | 14.69g | 13% | |
| Sugars | 2.69g | 28% | |
| Dietary Fiber | 1.87g | 20% | |
| Protein | 4.92g | 26% | |
| Vitamin C | 8.7mg | 39% | |
| Iron | 0.5mg | 7% | |
| Calcium | 79.8mg | 21% | |
* 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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