Directions:
- Toss zucchini with flour. In a large nonstick skillet coated with cooking spray, saute zucchini in oil until crisp-tender and lightly browned. Remove from the heat.
- In a large bowl, whisk the egg whites, eggs, ricotta cheese, 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheese.
- Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.07 Kcal (955 kJ) | ||
| Calories from fat | 135.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 23% | |
|---|---|---|---|
| Cholesterol | 155.9mg | 52% | |
| Sodium | 544.99mg | 23% | |
| Potassium | 262.79mg | 6% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 17.97g | 36% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 227.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 140.15 Kcal (587 kJ) | ||
| Calories from fat | 83.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 23% | |
|---|---|---|---|
| Cholesterol | 95.8mg | 52% | |
| Sodium | 334.9mg | 23% | |
| Potassium | 161.48mg | 6% | |
| Total Carbs | 3.14g | 2% | |
| Sugars | 1.05g | 7% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 11.04g | 36% | |
| Vitamin C | 2.4mg | 7% | |
| Iron | 0.7mg | 6% | |
| Calcium | 139.9mg | 23% | |
* 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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