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Eggplant and Zucchini Casserole
Source: dLife

Baked eggplant, tomatoes, and zucchini with a cheesy breadcrumb crust.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 206.6
Total Carbs 35.6 g
Dietary Fiber 11.2 g
Sugars 15.6 g
Total Fat 2.4 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 962.3 mg
Protein 14.3 g
Sodium 617.7 mg
Dietary Exchanges
1/2 Fat , 5 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
1 each  whole eggplant
4 each  medium zucchini
1 each  medium red bell peppers
0 1/2 tsp  marjoram, leaves, ground
0 1/2 tsp  oregano leaves
0 1/4 tsp  garlic powder
1 pinch  hot red pepper flakes
1 pinch  salt
1 pinch  black pepper
0 1/4 cup  canned black olives
4 each  fresh tomatoes
8 oz  Cream Cheese, fat free, plain
0 1/4 cup  fat free milk
2 tbsp  unsalted tomato paste
2 tsp  sugar
3 tbsp  Bread Crumbs, seasoned, grated, dry
  1. Preheat oven to 475 degrees F.
  2. Coat an aluminum foil lined baking sheet with cooking spray. Lay eggplant, zucchini, and bell pepper on pan and coat with cooking spray. Season with marjoram, oregano, garlic powder, and red pepper.
  3. Cook vegetables 15 to 20 minutes or until they are lightly browned. Season with salt and pepper. Move vegetables to a greased 11 x 7 baking dish. Top with olives and tomatoes.
  4. Mix together cream cheese, milk, tomato paste, and sugar in a pot. Heat over medium heat until cheese is melted, stirring continually. Sprinkle with salt and pepper.
  5. Spoon mixture over top of vegetables and top with breadcrumbs. Reduce oven temperature to 375 degrees F and bake 15 minutes or until vegetables are soft and cheese mixture is bubbly.

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