Squash and eggplant
Place eggplant and squash slices on lightly greased baking sheet. Broil for 5 to 8 minutes or till tender. Place on paper towels to absorb water. Layer half the slices in lightly greased casserole dish. Spread half the pesto over slices and drizzle half the lemon juice. Repeat using the rest of the slices, pesto and lemon juice. Bake at 350 degrees for 30 minutes.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 165 | ||
Calories from Fat: 130 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 549.8mg | 14 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 5.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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