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Baked zucchini, eggplant and tomato Calories
Low-calorie, fiber-rich baked vegetable dish
CALORIES
GI
POTASSIUM
FIBER
Baked zucchini, eggplant and tomato Nutrition Facts
Selected: 100 g
35
KCAL / 100G
Carbs
7g
· 75%
Protein
1.4g
· 15%
Fat
0.4g
· 10%
Fiber
2.4g
Baked zucchini, eggplant and tomato Vitamins & Minerals
Vitamins
Vitamin C
12.5mg · 14% DV
B6
0.12mg · 7% DV
Folate
24µg · 6% DV
B5
0.27mg · 5% DV
Minerals
Potassium ⭐
255mg · 8% DV
Phosphorus
31mg · 4% DV
Magnesium
14mg · 3% DV
Calcium
17mg · 2% DV
Baked zucchini, eggplant and tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked zucchini, eggplant and tomato 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, eggplant and tomato Contain Allergens?
No known major allergens
Which Diets Is Baked zucchini, eggplant and tomato 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, eggplant and tomato Fat Profile
SATURATED
0.08g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Foods Similar to Baked zucchini, eggplant and tomato
Baked zucchini, eggplant and tomato — Frequently Asked Questions
How can I keep baked zucchini, eggplant and tomato from turning watery?
Spread the vegetables in a single layer on a large tray and bake at a fairly high heat. Overcrowding traps steam and makes the vegetables release more liquid.
Does baking remove eggplant bitterness?
Baking can mellow mild bitterness, but it may not fix a very bitter eggplant. Salting cut eggplant briefly and patting off the moisture before cooking can improve the flavour.
Can this dish be prepared ahead of time?
You can chop the vegetables and combine them with the seasoning a few hours ahead, keeping them chilled. Bake close to serving time for the best texture.
How long do cooked baked vegetables keep in the refrigerator?
Cool them promptly, store them in an airtight container, and eat within 3 to 4 days. Reheat until piping hot throughout.
Can baked zucchini, eggplant and tomato be frozen?
Yes, freeze cooled portions in airtight containers. The zucchini may become softer after thawing, so the defrosted dish works especially well in soups, sauces, or mixed with pasta.
What can I serve with this dish to make it more filling?
Pair it with chickpeas, lentils, or beans for a plant-based meal, or with yogurt, eggs, fish, or chicken if those foods suit your eating pattern. Adding a protein-rich food makes the meal more satisfying.
Can baked zucchini, eggplant and tomato be used as a pasta sauce?
Yes. Mash some of the roasted vegetables into their juices and toss with pasta; a small splash of pasta cooking water helps it coat the noodles.
Is this dish a good choice late at night?
It can be a light evening meal for many people, but tomato may trigger reflux symptoms in some people when eaten late. If you are prone to heartburn, choose a smaller portion and avoid eating right before lying down.
Does roasting vegetables destroy all their nutrients?
No. Heat can reduce some heat-sensitive nutrients, such as vitamin C, while cooking tomatoes can make their lycopene easier for the body to use. Avoid overcooking for the best overall quality.
Does eggplant always absorb a lot of oil?
No. Unlike frying, baking makes it easier to use oil sparingly. Tossing the vegetables with a small amount of oil, or using an oil spray, is usually enough for browning and flavour.
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Nutrition data compiled from USDA FoodData Central and scientific sources.