Zucchini Tomato Bake Recipe

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Ingredients:

Serving

1 lb eggplant, coarsely chopped
2 cups of thinly sliced zucchini
2 cups of sliced fresh mushrooms
2 tsp olive oil
1/2 cup chopped onion
1/2 cup of chopped fresh fennel
2 garlic cloves, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes, undrained
1 tbsp tomato paste
2 tsp dried basil leaves
1 tsp sugar

Directions:

Preheat oven to 350°F.
Arrange eggplant, zucchini, and mushroom in 9-inch square baking dish. Heat oil in small skillet over medium heat; cook and stir onion, fennel, and garlic 3 to 4 minutes until onion is tender.
Add tomatoes, tomato paste, basil, and sugar.
Cook and stir about 4 minutes or until sauce thickens; pour sauce over eggplant mixture.
Cover and bake 30 minutes cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.12 Kcal (285 kJ)
Calories from fat	13.67 Kcal
		% Daily Value*
Total Fat	1.52g	2%
Sodium	22.95mg	1%
Potassium	706.26mg	15%
Total Carbs	10.86g	4%
Sugars	4.86g	19%
Dietary Fiber	4.04g	16%
Protein	4.3g	9%
Vitamin C	32.6mg	54%
Iron	1.5mg	8%
Calcium	39.2mg	4%

Amount Per 100 g
Calories	32.61 Kcal (137 kJ)
Calories from fat	6.55 Kcal
		% Daily Value*
Total Fat	0.73g	2%
Sodium	10.98mg	1%
Potassium	338.07mg	15%
Total Carbs	5.2g	4%
Sugars	2.33g	19%
Dietary Fiber	1.93g	16%
Protein	2.06g	9%
Vitamin C	15.6mg	54%
Iron	0.7mg	8%
Calcium	18.8mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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