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Ingredientes
- 2 zucchini
- 1 lg. eggplant
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 1 c. spaghetti, broken in pcs (cooked)
- 2 cans tomato sauce
- 2 teaspoon Worcestershire sauce
- 2 cloves garlic, chopped
- 6 ounce. sliced Mozzarella cheese
- 1/4 c. water
- 1 teaspoon salt
- 1/2 teaspoon oregano
Direcciones
- Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt, garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mix. Repeat layers. Cover. Bake at 350 degrees for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 62 | 20% |
| Total Fat 6.93g | 9% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1376mg | 57% |
| Potassium 1112mg | 32% |
| Total Carbs 48.95g | 13% |
| Dietary Fiber 8.6g | 29% |
| Sugars 12.15g | 8% |
| Protein 16.66g | 27% |
