Directions:
- Preheat oven to 350°F.
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach and sauté until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
- In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
- Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.52 Kcal (304 kJ) | ||
| Calories from fat | 38.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 7% | |
|---|---|---|---|
| Cholesterol | 46.8mg | 16% | |
| Sodium | 242.58mg | 10% | |
| Potassium | 58.42mg | 1% | |
| Total Carbs | 1.6g | 1% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 184.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 178.16 Kcal (746 kJ) | ||
| Calories from fat | 93.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 7% | |
|---|---|---|---|
| Cholesterol | 114.99mg | 16% | |
| Sodium | 595.96mg | 10% | |
| Potassium | 143.52mg | 1% | |
| Total Carbs | 3.92g | 1% | |
| Sugars | 1.1g | 2% | |
| Dietary Fiber | 1.18g | 2% | |
| Protein | 17.97g | 15% | |
| Vitamin C | 3mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 452.7mg | 18% | |
* 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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