lunch recipe · #04194
Eggplant Zucchini Oregano Whole-Wheat Toast Pizza
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 34 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook16 min
Inactive0 min
Total34 min
Ingredients
- 8 slicesWhole-Wheat Bread
- 1½ cupsTomato Sauce
- 8 ozMozzarella Cheese
- 1 tbspOlive Oil
- 7 ozEggplant
- 7 ozZucchini
- 1 tsp, leavesOregano
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Eggplant, Zucchini, Oregano, and arrange the Whole-Wheat Bread on baking sheets.
- Spread the Tomato Sauce over the Whole-Wheat Bread. Add the Eggplant, Zucchini, Oregano, drizzle with the Olive Oil, and cover evenly with the Mozzarella Cheese.
- Bake the Whole-Wheat Toast pizzas for 12 to 16 minutes until their bases are crisp, the vegetables are tender, and the Mozzarella Cheese is browned in spots. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 23.5 g
- Carbohydrates
- 38.2 g
- Fat
- 18.7 g
- Fiber
- 7.4 g
- Sodium
- 579.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.