Directions:
- In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.
- In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.58 Kcal (982 kJ) | ||
| Calories from fat | 68.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 90.23mg | 30% | |
| Sodium | 397.88mg | 17% | |
| Potassium | 890.28mg | 19% | |
| Total Carbs | 28.09g | 9% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 16.27g | 33% | |
| Vitamin C | 42.7mg | 71% | |
| Iron | 2.6mg | 14% | |
| Calcium | 242.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 81.78 Kcal (342 kJ) | ||
| Calories from fat | 23.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 12% | |
|---|---|---|---|
| Cholesterol | 31.46mg | 30% | |
| Sodium | 138.71mg | 17% | |
| Potassium | 310.37mg | 19% | |
| Total Carbs | 9.79g | 9% | |
| Sugars | 1.75g | 20% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 5.67g | 33% | |
| Vitamin C | 14.9mg | 71% | |
| Iron | 0.9mg | 14% | |
| Calcium | 84.7mg | 24% | |
* 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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