Baked Zucchini / Eggplant

Fast and simple but simply delicious with few calories!!!!

40 minutes Prep: 10 minutes Cook: 30 minutes

110 calories per serving view nutrition facts

Anuket

4 servings suggest servings

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Ingredients

2	whole	zucchini	or eggplant cut in thin slices
100	grams	bread crumbs
1	bunch	italian parsley	finely chopped
1	dash	salt
2	cloves	garlic	crashed
1	dash	olive oil, extra-virgin

Directions

Cut the zucchini lengthwise put it on a baking tray. In a bowl put the breadcrumbs, the garlic, the salt and the parsley and mix well and place some of this mixture on each slice and sprinkle over some olive oil and bake for 30 minutes at 150 degree or till the zucchini are cooked.

The same recipe can be used on eggplants. Obviously one must remember that eggplants have an acidic taste so before using it slice it and dash every layer with coarse salt and leave it for 2hrs then rinse every serving and you’ll notice that the acidity had left now you can follow the recipe of the zucchini.

If you have any remaining s of the mixture you can put it in a container that is airtight in the fridge but first you must let it dry in the sun and use it when there is the need.

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Nutrition Facts

Serving Size 45g

Amount per Serving

Calories 110 12% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 192mg	8%
Total Carbohydrate 20.0g	7%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	25%		Vitamin C	36%
Calcium	7%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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