Directions:
- Grease the bottom and up one inch, a deep dish, 9 pan. Evenly sprinkle on the breadcrumbs.
- Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven.
- While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside.
- In a large pan, sautee the onions in the butter until soft.
- Add the squash and red peppers.
- Add all the sesonings.
- Simmer til squash are just slightly tender. Remove from heat.
- In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well.
- Pour the egg-cheese mixture into the pan with the zucchini and gently combine.
- Spoon the filling into the prepared pan, sprinkle with paprika if desired.
- Bake for 30 minutes or until a test knife comes out clean.
- Remove from oven and let set for 15-20 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.63 Kcal (1204 kJ) | ||
| Calories from fat | 134.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 23% | |
|---|---|---|---|
| Cholesterol | 114.57mg | 38% | |
| Sodium | 1142.91mg | 48% | |
| Potassium | 754.36mg | 16% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 63.2mg | 105% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 10.9mg | 60% | |
| Calcium | 527.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 98.66 Kcal (413 kJ) | ||
| Calories from fat | 46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 23% | |
|---|---|---|---|
| Cholesterol | 39.3mg | 38% | |
| Sodium | 392.04mg | 48% | |
| Potassium | 258.76mg | 16% | |
| Total Carbs | 5.62g | 5% | |
| Sugars | 1.35g | 16% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 7.57g | 44% | |
| Vitamin C | 21.7mg | 105% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.7mg | 60% | |
| Calcium | 180.8mg | 53% | |
* 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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