Directions:
- In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
- Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.96 Kcal (1076 kJ) | ||
| Calories from fat | 170.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.98g | 29% | |
|---|---|---|---|
| Cholesterol | 154.34mg | 51% | |
| Sodium | 475.83mg | 20% | |
| Potassium | 670.12mg | 14% | |
| Total Carbs | 7.21g | 2% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 15.77g | 32% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 298.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 119.67 Kcal (501 kJ) | ||
| Calories from fat | 79.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 29% | |
|---|---|---|---|
| Cholesterol | 71.87mg | 51% | |
| Sodium | 221.59mg | 20% | |
| Potassium | 312.07mg | 14% | |
| Total Carbs | 3.36g | 2% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 0.86g | 7% | |
| Protein | 7.35g | 32% | |
| Vitamin C | 21.3mg | 76% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 12% | |
| Calcium | 139.1mg | 30% | |
* 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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