Parmesan Zucchini and Eggplant Recipe
User Reviews
4.5
6 reviews
Excellent
Parmesan Zucchini and Eggplant Recipe
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This parmesan zucchini and eggplant recipe makes a quick and easy side dish perfect for a weeknight supper!
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Ingredients
- 1 1 tablespoon olive oil
- 1 1 tablespoon butter
- 3 3 medium zucchini cut into slices
- 1 1 small eggplant cut into slices
- 1 1 clove garlic minced
- 1/2 1/2 cup grated Parmesan cheese
- salt and pepper to taste
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Instructions
- Heat olive oil and butter in a medium skillet over medium heat. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Stir occasionally to make sure all are cooked thoroughly. Sprinkle with grated parmesan and salt and pepper for serving.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
229mg
(10%)
Potassium
533mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
503IU
(10%)
Vitamin C
28mg
(31%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 229mg | 10% |
| Potassium | 533mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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