Pumpkin & Zucchini Bakes Recipe

Name: Pumpkin & Zucchini Bakes Recipe
Total time: 38 min
Yield: 4
Cuisine: European

Recipe By Taste

4.4

11 Rating -

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Vegdiet

38minstotal

20minsPrep

18minsCook

38m.total

20m.Prep

18m.Cook

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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

Recipe By Taste