Directions:
- Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 873.85 Kcal (3659 kJ) | ||
| Calories from fat | 546.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.73g | 93% | |
|---|---|---|---|
| Cholesterol | 257.2mg | 86% | |
| Sodium | 2067.13mg | 86% | |
| Potassium | 1496.82mg | 32% | |
| Total Carbs | 33.72g | 11% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 6.94g | 28% | |
| Protein | 49.46g | 99% | |
| Vitamin C | 95.4mg | 159% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 14.1mg | 78% | |
| Calcium | 1253.5mg | 125% | |
| Amount Per 100 g | |||
| Calories | 153.05 Kcal (641 kJ) | ||
| Calories from fat | 95.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 93% | |
|---|---|---|---|
| Cholesterol | 45.05mg | 86% | |
| Sodium | 362.05mg | 86% | |
| Potassium | 262.16mg | 32% | |
| Total Carbs | 5.91g | 11% | |
| Sugars | 1.05g | 24% | |
| Dietary Fiber | 1.22g | 28% | |
| Protein | 8.66g | 99% | |
| Vitamin C | 16.7mg | 159% | |
| Vitamin A | 0.4mg | 69% | |
| Iron | 2.5mg | 78% | |
| Calcium | 219.5mg | 125% | |
* 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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