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Baked zucchini and eggplant Calories
Low-calorie, fiber-rich baked vegetable dish
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked zucchini and eggplant (150 g) has 53 calories. That works out to 35 calories per 100 g. It contains 10.2 g of carbs, 1.8 g of protein, 0.6 g of fat and 3.9 g of fiber. Its 13.5 mg of Vitamin C covers 15% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Baked zucchini and eggplant Nutrition Facts
Selected: 1 serving (medium) · 150 g
53
KCAL / 150G
Carbs
10.2g
· 4% DV
Protein
1.8g
· 4% DV
Fat
0.6g
· 1% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
Baked zucchini and eggplant nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 53 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 3.9 g | 14% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Baked zucchini and eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 53 kcal |
| 1 piece (small) | 60 g | 21 kcal |
| 1 piece (medium) | 90 g | 32 kcal |
| 100 g | 100 g | 35 kcal |
| 1 cup (chopped) | 120 g | 42 kcal |
| 2 piece (double) | 180 g | 63 kcal |
| 1 serving (large) | 220 g | 77 kcal |
| 1 cup (diced) | 240 g | 84 kcal |
Calculated from 35 calories per 100 g.
Frequently Asked Questions About Baked zucchini and eggplant
How do you make baked zucchini and eggplant?
Baked zucchini and eggplant are made by tossing cut vegetables with oil and seasonings, then roasting them in a single layer until tender and browned. Cut the pieces to a similar size so they finish cooking at roughly the same time.
What temperature should you bake zucchini and eggplant at?
Bake zucchini and eggplant at about 400°F (200°C) for 25–35 minutes. The exact time depends on the size of the pieces and your oven; turn or stir them once so they brown more evenly.
How do you stop baked zucchini and eggplant from getting soggy?
Spread baked zucchini and eggplant in a single layer on a preheated baking sheet. Crowding traps steam, so use two pans if needed, and avoid cutting the zucchini too thin; both steps help the vegetables brown instead of turning watery.
Do you need to salt eggplant for baked zucchini and eggplant?
No, salting the eggplant is not essential for baked zucchini and eggplant. If you want to draw out some moisture or find the eggplant bitter, salt the cut pieces briefly, then pat them dry before roasting.
Should you peel zucchini and eggplant for baking?
No, you usually do not need to peel zucchini or eggplant for baking. Wash them well and trim the ends; the skins help the pieces hold their shape. Peel only if the skin is unusually tough or you prefer a softer texture.
Can you freeze baked zucchini and eggplant?
Yes, you can freeze baked zucchini and eggplant, but the texture will be softer after thawing. Cool the vegetables completely, freeze them in a sealed container, and use them later in soups, sauces, or casseroles rather than expecting crisp pieces.
What herbs go well with baked zucchini and eggplant?
Oregano, thyme, basil, and garlic go well with baked zucchini and eggplant. For a Mediterranean-style tray, toss the vegetables with olive oil, black pepper, and dried herbs before roasting, then finish with fresh parsley or a squeeze of lemon.
What can you serve with baked zucchini and eggplant?
Baked zucchini and eggplant go well with couscous, rice, or crusty bread. Serve them with hummus or a simple yogurt sauce for a vegetarian meal, or pair them with grilled fish or chicken as a vegetable side.
Can you prepare baked zucchini and eggplant ahead of time?
Yes, you can cut the zucchini and eggplant ahead of time and refrigerate them in a covered container. For the best browned texture, wait to add salt and oil until just before roasting, then bake them shortly before serving.
How do you reheat baked zucchini and eggplant?
Reheat baked zucchini and eggplant in an oven at about 350°F (175°C) until warmed through. Spread them out rather than piling them into a deep dish; a microwave works too, but makes the vegetables softer.
Baked zucchini and eggplant Vitamins & Minerals
Vitamins
Vitamin C
13.5mg · 15% DV
Folate
36µg · 9% DV
B6
0.14mg · 8% DV
B3
1.05mg · 7% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
360mg · 11% DV
Manganese
0.21mg · 9% DV
Phosphorus
42mg · 6% DV
Sodium
6mg · 0% DV
Baked zucchini and eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked zucchini and eggplant
To burn the 53 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked zucchini and eggplant?
Baked zucchini and eggplant is a straightforward oven dish made with sliced or roughly cut zucchini and aubergine, cooked until soft with lightly browned edges. It belongs to the broader home-cooking traditions of the Mediterranean and nearby regions, rather than to one single recipe; olive oil and seasonings are common, while ingredients such as tomato, onion or garlic vary by cook.
Serve it warm or at room temperature as a side, or make it part of a larger spread with bread, grains or a simple dip. The vegetables turn tender and mellow in the oven, with the eggplant adding a fuller texture. It provides fibre while remaining light, at about 35 calories per 100 g. Use just enough oil to coat the vegetables, and add fresh herbs or a spoonful of yogurt at the table if you like.
How Nutritious Is Baked zucchini and eggplant?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked zucchini and eggplant Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked zucchini and eggplant Contain Allergens?
No known major allergens
Which Diets Is Baked zucchini and eggplant Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked zucchini and eggplant Fat Profile
SATURATED
0.12g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.