Directions:
- Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish.
- Bake at 450° for 8-10 minutes. Remove from oven and cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with olives, green onions, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices.
- Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack 5 minutes before cutting. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.39 Kcal (919 kJ) | ||
| Calories from fat | 55.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 87.89mg | 29% | |
| Sodium | 359.47mg | 15% | |
| Potassium | 769.41mg | 16% | |
| Total Carbs | 30.28g | 10% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 11.53g | 23% | |
| Vitamin C | 60mg | 100% | |
| Iron | 2.6mg | 14% | |
| Calcium | 148.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 74.72 Kcal (313 kJ) | ||
| Calories from fat | 18.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 10% | |
|---|---|---|---|
| Cholesterol | 29.93mg | 29% | |
| Sodium | 122.42mg | 15% | |
| Potassium | 262.03mg | 16% | |
| Total Carbs | 10.31g | 10% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 1.03g | 12% | |
| Protein | 3.93g | 23% | |
| Vitamin C | 20.4mg | 100% | |
| Iron | 0.9mg | 14% | |
| Calcium | 50.7mg | 15% | |
* 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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