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Crockpot Eggplant Zucchini Parmesan


INGREDIENTS:

1 medium size eggplant, peeled and
cut in 1 inch cubes

1 medium size zucchini, cut into 1 inch pieces
1 medium size onion, cut into thin wedges
1-1/2 cups light spaghetti sauce
1/3 cup shredded Parmesan cheese
1/4 cup finely shredded 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.

Weight Watchers PointsPlus = 1 Per Serving.

Nutrition Information:
Calories: 55, Carbohydrates: 9g, Fat: 1g, Fiber: 3g, Protein: 3g
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