Directions:
- Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
- In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.
- Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.84 Kcal (879 kJ) | ||
| Calories from fat | 133.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 23% | |
|---|---|---|---|
| Cholesterol | 68.94mg | 23% | |
| Sodium | 441.09mg | 18% | |
| Potassium | 56.31mg | 1% | |
| Total Carbs | 15.46g | 5% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 305.34 Kcal (1278 kJ) | ||
| Calories from fat | 194.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 23% | |
|---|---|---|---|
| Cholesterol | 100.32mg | 23% | |
| Sodium | 641.84mg | 18% | |
| Potassium | 81.94mg | 1% | |
| Total Carbs | 22.5g | 5% | |
| Sugars | 4.01g | 11% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 6.78g | 9% | |
| Vitamin C | 3.8mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 10% | |
| Calcium | 69.8mg | 5% | |
* 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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