Pumpkin & Zucchini Bakes Recipe

Recipe By Taste

4.4
11 Rating -
Rate
Vegdiet
38minstotal
20minsPrep
18minsCook
38m.total
20m.Prep
18m.Cook
Pumpkin & Zucchini Bakes
plan
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ingredients serve

Ingredients for Pumpkin & Zucchini Bakes Recipe

  • As required Melted butter, to grease
  • 175 milliliter Bottle italian style pasta sauce
  • 1/2 Garlic Cloves, Crushed
  • 1/4 bunch English spinach, stems trimmed, washed, dried, coarsely shredded
  • As required Salt and freshly ground black pepper
  • 162.50 gram Piece jap pumpkin, peeled, deseeded, cut crossways into 2mm thick slices
  • 3/4 Zucchini, cut diagonally into 3mm thick slices
  • 100 gram Cans cannellini beans, rinsed, drained
  • 8.75 gram Finely Grated Parmesan
Nutrition
value
208
calories per serving
3 g Fat11 g Protein28 g Carbs7 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    11g
  • Carbs
    28g
  • Fiber
    7g

MacroNutrients

  • Carbs
    28g
  • Protein
    11g
  • Fiber
    7g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    211mg
  • Iron
    3mg
  • Vitamin A
    1875mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    32mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    84mg
  • Manganese
    2mg
  • Phosphorus
    133mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste