10Ingredients
120Calories
60Minutes

Ingredients

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 eggplant (small/medium, about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup grated parmesan cheese (freshly, divided, about 2 1/2 ounces)
  • 1/4 cup fresh basil (chopped, divided)
  • 1/4 cup fresh parsley (chopped, divided)
Read Directions

NutritionView more

120Calories
Sodium12%DV280mg
Fat9%DV6g
Protein14%DV7g
Carbs4%DV12g
Fiber16%DV4g

PER SERVING *

Calories120Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol10mg3%
Sodium280mg12%
Potassium630mg18%
Protein7g14%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(3)

Yummly User
Candice F. 12 days ago
yummy! would make again :)
Stephee H 19 days ago
This is quickly becoming my go to side dish! It’s quick, easy and tastes amazing. Goes as a great side to almost any meal.
Turns out great! Healthy and light recipe. I didn’t use aubergine because I don’t like them but I add some polenta and the parmesan Just on top at the end!