Directions:
- Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown.
- Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain.
- Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted. Yield: 15-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.16 Kcal (185 kJ) | ||
| Calories from fat | 18.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Cholesterol | 3.48mg | 1% | |
| Sodium | 68.74mg | 3% | |
| Potassium | 174.96mg | 4% | |
| Total Carbs | 4.61g | 2% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.02 Kcal (377 kJ) | ||
| Calories from fat | 37.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 3% | |
|---|---|---|---|
| Cholesterol | 7.09mg | 1% | |
| Sodium | 140.13mg | 3% | |
| Potassium | 356.69mg | 4% | |
| Total Carbs | 9.41g | 2% | |
| Sugars | 1.92g | 4% | |
| Dietary Fiber | 2.19g | 4% | |
| Protein | 3.99g | 4% | |
| Vitamin C | 13mg | 11% | |
| Iron | 1mg | 3% | |
| Calcium | 79.5mg | 4% | |
* 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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