Directions:
- In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
- Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
- In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.25 Kcal (416 kJ) | ||
| Calories from fat | 41.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 90.08mg | 30% | |
| Sodium | 311.07mg | 13% | |
| Potassium | 155.66mg | 3% | |
| Total Carbs | 8.73g | 3% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 126.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 129.17 Kcal (541 kJ) | ||
| Calories from fat | 53.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 7% | |
|---|---|---|---|
| Cholesterol | 117.23mg | 30% | |
| Sodium | 404.84mg | 13% | |
| Potassium | 202.58mg | 3% | |
| Total Carbs | 11.36g | 3% | |
| Sugars | 9.85g | 30% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 8.24g | 13% | |
| Vitamin C | 4.7mg | 6% | |
| Iron | 0.7mg | 3% | |
| Calcium | 165.2mg | 13% | |
* 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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