Directions:
- Cook zucchini in salted water 2 - 3 minutes. Drain and set aside.
- Coat a 2-quart baking dish with cooking spray.
- Arrange bread sliced on bottom (cut to fit).
- Sprinkle with 1/2 the cheese.
- Layer zucchini and tomatoes on top of cheese.
- Top with remaining cheese.
- Combine egg product, milk, onion and dill.
- Pour over veggies and cheese.
- Cover with plastic wrap and refrigerate 4 - 24 hours.
- Remove wrap and cover with foil.
- Bake in preheated 325 oven for 30 minutes.
- Uncover and bake an additional 25 - 30 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.44 Kcal (894 kJ) | ||
| Calories from fat | 75.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 13% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 9% | |
| Sodium | 377.57mg | 16% | |
| Potassium | 393.22mg | 8% | |
| Total Carbs | 19.32g | 6% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 15.22g | 30% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 2.3mg | 13% | |
| Calcium | 141.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 116.55 Kcal (488 kJ) | ||
| Calories from fat | 41.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 13% | |
|---|---|---|---|
| Cholesterol | 15.48mg | 9% | |
| Sodium | 206.18mg | 16% | |
| Potassium | 214.73mg | 8% | |
| Total Carbs | 10.55g | 6% | |
| Sugars | 2.09g | 15% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 8.31g | 30% | |
| Vitamin C | 12.5mg | 38% | |
| Iron | 1.3mg | 13% | |
| Calcium | 77.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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