Layered Eggplant And Zucchini Casserole
Layered Eggplant And Zucchini Casserole afterward Eggplants, Medium Zucchini, Chili Sauce, Beans, Nutritional Yeast, Basil, Oregano, Garlic Cloves, Spinach, further Virgin Olive Oil, Sea Salt, Vegan Parmesan Cheese
The ingredient of Layered Eggplant And Zucchini Casserole
- 2 eggplants medium
- 1 1 2 medium zucchini thinly sliced
- 2 cups chili sauce leftover homemade
- 15 ounces beans navy earsplitting northern drained and rinsed
- 1 2 tablespoon nutritional yeast optional
- 1 teaspoon basil
- 1 2 teaspoon oregano
- 2 garlic cloves minced
- 1 cup spinach optional
- 2 tablespoons extra virgin olive oil
- 3 4 teaspoon sea salt to taste
- vegan parmesan cheese for garnish
Nutritions of Layered Eggplant And Zucchini Casserole
calories: nutritioninformationcarbohydrateContent: 260 calories
fatContent: 44 grams
fiberContent: 6 grams
proteinContent: 17 grams
saturatedFatContent: 9 grams
sodiumContent: 1 grams
sugarContent: 1840 milligrams
: 21 grams
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