A rich and flavorful casserole made with roasted eggplant and zucchini, perfect for a keto-friendly dinner.
Ingredients for Casserole
1Preheat oven to 375°F.
2Slice eggplant and zucchini, then roast for 20 minutes.
3In a casserole dish, layer roasted vegetables, marinara sauce, and cheeses. Bake for 25 minutes until golden and bubbly.
Nutrition Facts
Serving Size: 4
Calories Per Serving: 350
% Daily Value
Total Carbohydrate
12g
4%
Cholesterol
40mg
13%
Total Fat
28g
36%
Saturated Fat
12g
60%
Unsaturated Fat
16g
Dietary Fiber
5g
18%
Protein
15g
30%
Sodium
400mg
17%
Sugars
5g
10%
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