Eggplant-Zucchini Parmesan

Eggplant-Zucchini Parmesan

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From: Diabetic Living Magazine

This side dish is a cinch — place the ingredients in your slow cooker and forget about them until dinnertime.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 1½ cups purchased light spaghetti sauce
  • ⅓ cup shredded Parmesan cheese
  • ¼ cup finely shredded Parmesan cheese (optional)


  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the ⅓ cup Parmesan cheese.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2- ½ hours. If desired, sprinkle with the ¼ cup Parmesan cheese.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 55 calories; 1 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 19 mcg folate; 2 mg cholesterol; 5 g sugars; 195 IU vitamin A; 10 mg vitamin C; 59 mg calcium; 1 mg iron; 210 mg sodium; 187 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ other carb

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