Directions:
- Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.
- Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.
- Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.
- Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
- Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.8 Kcal (1799 kJ) | ||
| Calories from fat | 263.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.28g | 45% | |
|---|---|---|---|
| Cholesterol | 20.89mg | 7% | |
| Sodium | 898.08mg | 37% | |
| Potassium | 1011.93mg | 22% | |
| Total Carbs | 34.03g | 11% | |
| Sugars | 15.62g | 62% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 8.9g | 18% | |
| Vitamin C | 57.6mg | 96% | |
| Iron | 1.1mg | 6% | |
| Calcium | 182.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 85.14 Kcal (356 kJ) | ||
| Calories from fat | 52.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 45% | |
|---|---|---|---|
| Cholesterol | 4.14mg | 7% | |
| Sodium | 177.9mg | 37% | |
| Potassium | 200.46mg | 22% | |
| Total Carbs | 6.74g | 11% | |
| Sugars | 3.09g | 62% | |
| Dietary Fiber | 1.03g | 21% | |
| Protein | 1.76g | 18% | |
| Vitamin C | 11.4mg | 96% | |
| Iron | 0.2mg | 6% | |
| Calcium | 36.2mg | 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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