Low Fat Zucchini and Eggplant Bake Recipe

Name: Low Fat Zucchini and Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons applesauce; 1 onion; 3 garlic cloves; 1 zucchini, sliced; 1 carrot, sliced; 1 small eggplant, sliced; 1 cup rice; 8 ounces tuna; 1 potato, sliced; 400 g tomatoes

Servings: persons

1
boil or steam the carrots, potatoes, zucchini and rice.
2
in the applesauce, gently fry the onions, tomato and garlic.
3
add half the zucchini and carrot.
4
To the rice add the tuna and mix well.
5
make a layer of the potatoes, zucchini, carrots and eggplant.
6
Next layer add the rice and tuna.
7
Next layer the onion and tomato sauce.
8
Repeat as necessary until all is used.
9
Bake in oven until tender.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons applesauce, 1 onion, 3 garlic cloves, 1 zucchini, sliced, and more.

Yes, Low Fat Zucchini and Eggplant Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Zucchini and Eggplant Bake

How did you like this recipe?

Frequently Asked Questions