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Slow-Cook Eggplant-Zucchini Parmesan
Source: dLife

A healthy take on the classic, made with onions, zucchini, and spaghetti sauce.

Prep Time: 20 minutes
Cook Time: 4 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 111.1
Total Carbs 12.7 g
Dietary Fiber 4.2 g
Sugars 7.3 g
Total Fat 4.8 g
Saturated Fat 2.6 g
Unsaturated Fat 0.6 g
Potassium 425.5 mg
Protein 6.4 g
Sodium 207.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Meat , 1/2 Other Carbs
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  whole eggplant
1 each  medium zucchini
1 each  medium onions
1 1/2 cup  Sauce, spaghetti, low sodium
0 3/4 cup  grated Parmesan cheese
  1. In 3-1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and 1/2 cup Parmesan cheese.
  2. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2-1/2 hours. Sprinkle each serving with additional Parmesan cheese. Serve hot.

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