Directions:
- Wash and rinse the zucchini.
- Scald the zucchini in salted water and then slice them.
- Whisk the eggs and add the parmesan cheese and some salt.
- Put melted butter in an oven proof pan.
- Pour the egg mixture and zucchini in an oven proof pan (I would make sure the sides and bottom are coated with the butter, but that's not listed in the instructions).
- Bake the tart at 200 C (roughly 390 F) for about fifteen minutes.
- Garnish with the parsley and basil. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.53 Kcal (1363 kJ) | ||
| Calories from fat | 235.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.18g | 40% | |
|---|---|---|---|
| Cholesterol | 376.24mg | 125% | |
| Sodium | 508.92mg | 21% | |
| Potassium | 206.18mg | 4% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 21.4g | 43% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 331.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 238.48 Kcal (998 kJ) | ||
| Calories from fat | 172.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.18g | 40% | |
|---|---|---|---|
| Cholesterol | 275.63mg | 125% | |
| Sodium | 372.83mg | 21% | |
| Potassium | 151.05mg | 4% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 15.67g | 43% | |
| Vitamin C | 2.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 12% | |
| Calcium | 243.1mg | 33% | |
* 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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