Ingredients:
1 medium size eggplant, peeled and
cut in 1 inch cubes
1 medium size zucchini, cut into 1 inch pieces
1 medium size medium onion, cut into thin wedges
1 1/2 cups light spaghetti sauce
1/3 cup shredded Parmesan cheese
1/4 cup fine shred Parmesan cheese
Directions:
1. In a 3 1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce and the 1/3 cup Parmesan cheese.
2. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours.
Sprinkle with the 1/4 cup Parmesan cheese.
Yield: 8 Servings Serving Size: 3/4 cup Per Serving.
WW Plus+ = 1 Per Serving.
Nutrition Information:
Calories 55, Carbs 9 g, Fat 1 g, Fiber 3 g, Protein 3 g
cut in 1 inch cubes
1 medium size zucchini, cut into 1 inch pieces
1 medium size medium onion, cut into thin wedges
1 1/2 cups light spaghetti sauce
1/3 cup shredded Parmesan cheese
1/4 cup fine shred Parmesan cheese
Directions:
1. In a 3 1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce and the 1/3 cup Parmesan cheese.
2. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours.
Sprinkle with the 1/4 cup Parmesan cheese.
Yield: 8 Servings Serving Size: 3/4 cup Per Serving.
WW Plus+ = 1 Per Serving.
Nutrition Information:
Calories 55, Carbs 9 g, Fat 1 g, Fiber 3 g, Protein 3 g
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