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Meatball, Eggplant and Zucchini Bake Calories
Protein-rich vegetable bake
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Meatball, Eggplant and Zucchini Bake (250 g) has 320 calories. That works out to 128 calories per 100 g. It contains 16 g of carbs, 22 g of protein, 19.3 g of fat and 6.3 g of fiber. Its 2.1 µg of B12 covers 85% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Meatball, Eggplant and Zucchini Bake Nutrition Facts
Selected: 1 serving (medium) · 250 g
320
KCAL / 250G
Carbs
16g
· 6% DV
Protein
22g
· 44% DV
Fat
19.3g
· 25% DV
Fiber
6.3g
· 23% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 27% · Fat 53%
Meatball, Eggplant and Zucchini Bake nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 320 kcal | |
| Total fat | 19.3 g | 25% |
| Saturated fat | 5.38 g | 27% |
| Trans fat | 0.13 g | |
| Sodium | 595 mg | 26% |
| Total carbohydrate | 16 g | 6% |
| Fiber | 6.3 g | 23% |
| Protein | 22 g | 44% |
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 Meatball, Eggplant and Zucchini Bake?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 320 kcal |
| 1 piece (small) | 80 g | 102 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 150 g | 192 kcal |
| 2 piece (medium) | 160 g | 205 kcal |
| 1 cup (medium) | 200 g | 256 kcal |
| 3 piece (large) | 240 g | 307 kcal |
| 1 cup (large) | 300 g | 384 kcal |
| 1 serving (large) | 350 g | 448 kcal |
Calculated from 128 calories per 100 g.
Frequently Asked Questions About Meatball, Eggplant and Zucchini Bake
What is a meatball, eggplant and zucchini bake?
A meatball, eggplant and zucchini bake is a one-dish meal of seasoned meatballs roasted with eggplant and zucchini. Many versions add tomato or a simple sauce, and the vegetables soften as the meatballs cook and flavor the pan.
How do you make a meatball, eggplant and zucchini bake?
To make a meatball, eggplant and zucchini bake, shape seasoned ground meat into meatballs and cut the vegetables into even pieces. Arrange everything in a baking dish, add tomato sauce or a little oil if desired, and bake until the vegetables are tender and the meatballs are cooked through.
How do you keep a meatball, eggplant and zucchini bake from getting watery?
To keep a meatball, eggplant and zucchini bake from getting watery, avoid overcrowding the baking dish and cut the zucchini into substantial pieces. You can briefly cook the vegetables first to release moisture, then drain off the liquid before assembling the bake.
Do you need to salt eggplant for a meatball, eggplant and zucchini bake?
No, salting eggplant is not essential for a meatball, eggplant and zucchini bake. If your eggplant tastes bitter or you want to reduce surface moisture, salt the cut pieces briefly, then pat them dry before adding them to the dish.
How do you stop the meatballs falling apart in a meatball, eggplant and zucchini bake?
To stop the meatballs falling apart in a meatball, eggplant and zucchini bake, mix the ground meat thoroughly with its binder and seasonings, shape the balls, and let them rest briefly. Arrange them gently and avoid stirring the dish repeatedly while it cooks.
Should you brown the meatballs before making a meatball, eggplant and zucchini bake?
Browning the meatballs first is optional for a meatball, eggplant and zucchini bake. It adds a roasted crust and savory flavor, while placing them in the dish uncooked saves a step; either way, make sure the meatballs are fully cooked before serving.
What sauce goes with a meatball, eggplant and zucchini bake?
A simple tomato sauce works well in a meatball, eggplant and zucchini bake because its acidity balances the rich meat and soft vegetables. Use just enough to coat the ingredients rather than submerging them, which can leave the finished bake watery.
What should you serve with a meatball, eggplant and zucchini bake?
Serve a meatball, eggplant and zucchini bake with crusty bread, rice, or a crisp green salad. Since the dish already combines meat and vegetables, a fresh, lightly dressed side or plain yogurt can make the meal feel balanced without competing with its flavors.
Can you assemble a meatball, eggplant and zucchini bake ahead of time?
Yes, you can assemble a meatball, eggplant and zucchini bake ahead and keep it covered in the refrigerator until cooking. For a less watery result, keep any sauce separate until you are ready to bake, especially if the cut vegetables will sit for a while.
Can you freeze a meatball, eggplant and zucchini bake?
Yes, you can freeze a meatball, eggplant and zucchini bake, though the zucchini and eggplant may become softer and release moisture after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and reheat until piping hot throughout.
Meatball, Eggplant and Zucchini Bake Vitamins & Minerals
Vitamins
B12
2.05µg · 85% DV
B3
7.75mg · 48% DV
B6
0.7mg · 41% DV
B2
0.35mg · 27% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
260mg · 37% DV
Copper
0.3mg · 33% DV
Zinc
3.58mg · 33% DV
Sodium
595mg · 26% DV
Potassium ⭐
723mg · 21% DV
Meatball, Eggplant and Zucchini Bake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Meatball, Eggplant and Zucchini Bake
To burn the 320 calories in 1 serving (medium) (250 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 Meatball, Eggplant and Zucchini Bake?
Meatball, Eggplant and Zucchini Bake brings seasoned minced-meat meatballs together with eggplant and zucchini in one oven dish. It is a home-style combination found in Turkish cooking, with the exact seasoning and arrangement varying from kitchen to kitchen.
The vegetables soften as they bake, while the meatballs make the dish hearty; serve it hot as a main course. In Turkey, it sits naturally alongside yoghurt or cacık and a fresh salad, while rice is another common accompaniment. It offers protein alongside vegetables, with 8.8 g of protein per 100 g. For a lighter plate, use a modest amount of oil and pair it with salad rather than adding rice.
How Nutritious Is Meatball, Eggplant and Zucchini Bake?
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 Meatball, Eggplant and Zucchini Bake 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 Meatball, Eggplant and Zucchini Bake Contain Allergens?
Contains these allergens:
Which Diets Is Meatball, Eggplant and Zucchini Bake Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Meatball, Eggplant and Zucchini Bake Fat Profile
SATURATED
5.38g
MONOUNSATURATED
8.7g
POLYUNSATURATED
2.03g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.