Directions:
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.45 Kcal (1132 kJ) | ||
| Calories from fat | 153.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.08g | 26% | |
|---|---|---|---|
| Cholesterol | 200.98mg | 67% | |
| Sodium | 563.94mg | 23% | |
| Potassium | 326.89mg | 7% | |
| Total Carbs | 15g | 5% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 15.13g | 30% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.3mg | 13% | |
| Calcium | 254.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 185.29 Kcal (776 kJ) | ||
| Calories from fat | 105.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 26% | |
|---|---|---|---|
| Cholesterol | 137.69mg | 67% | |
| Sodium | 386.37mg | 23% | |
| Potassium | 223.96mg | 7% | |
| Total Carbs | 10.28g | 5% | |
| Sugars | 2.06g | 12% | |
| Dietary Fiber | 1.58g | 9% | |
| Protein | 10.37g | 30% | |
| Vitamin C | 6.2mg | 15% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 1.6mg | 13% | |
| Calcium | 174.5mg | 25% | |
* 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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