Directions:
- In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.59 Kcal (890 kJ) | ||
| Calories from fat | 116.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.99g | 20% | |
|---|---|---|---|
| Cholesterol | 57.45mg | 19% | |
| Sodium | 456.32mg | 19% | |
| Potassium | 607.25mg | 13% | |
| Total Carbs | 17.17g | 6% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 109.21 Kcal (457 kJ) | ||
| Calories from fat | 60.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 20% | |
|---|---|---|---|
| Cholesterol | 29.51mg | 19% | |
| Sodium | 234.41mg | 19% | |
| Potassium | 311.94mg | 13% | |
| Total Carbs | 8.82g | 6% | |
| Sugars | 1.5g | 12% | |
| Dietary Fiber | 0.95g | 7% | |
| Protein | 4.44g | 17% | |
| Vitamin C | 22mg | 72% | |
| Iron | 1.3mg | 14% | |
| Calcium | 55.9mg | 11% | |
* 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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