Directions:
- Slice eggplant long ways 1/4 inch thick.
- Slice zucchini and yellow squash
- Chop green onion very small.
- Spray pan with oil and cook eggplant, zucchini, squash and green onions with salt, pepper and garlic powder to taste. Only cool until slightly soft about 3-5 minutes.
- Pour one cup spaghetti sauce in baking dish.
- Top with layer of veggies.
- Sprinkle Parmesan over.
- Spread some cottage cheese over.
- Add another layer veggies on top layer with last of cottage cheese, then mozzarella, Parmesan and a little garlic powder.
- Cover with aluminum foil and bake at 350°F for 1 hour, then remove aluminum, turn heat up to 425°F and bake for 1/2 hour more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.86 Kcal (845 kJ) | ||
| Calories from fat | 48.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 22.5mg | 7% | |
| Sodium | 656.06mg | 27% | |
| Potassium | 382.37mg | 8% | |
| Total Carbs | 19.05g | 6% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 19.21g | 38% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 1mg | 6% | |
| Calcium | 381.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 87.38 Kcal (366 kJ) | ||
| Calories from fat | 21.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 8% | |
|---|---|---|---|
| Cholesterol | 9.74mg | 7% | |
| Sodium | 284mg | 27% | |
| Potassium | 165.52mg | 8% | |
| Total Carbs | 8.25g | 6% | |
| Sugars | 3.06g | 28% | |
| Dietary Fiber | 1.9g | 18% | |
| Protein | 8.32g | 38% | |
| Vitamin C | 3.2mg | 12% | |
| Iron | 0.4mg | 6% | |
| Calcium | 165.2mg | 38% | |
* 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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