Directions:
- Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1848.68 Kcal (7740 kJ) | ||
| Calories from fat | 994.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 110.46g | 170% | |
|---|---|---|---|
| Cholesterol | 599.72mg | 200% | |
| Sodium | 3801.03mg | 158% | |
| Potassium | 4413.95mg | 94% | |
| Total Carbs | 130.55g | 44% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 12.71g | 51% | |
| Protein | 93.79g | 188% | |
| Vitamin C | 246.9mg | 411% | |
| Iron | 13.1mg | 73% | |
| Calcium | 1705.5mg | 171% | |
| Amount Per 100 g | |||
| Calories | 146.97 Kcal (615 kJ) | ||
| Calories from fat | 79.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 170% | |
|---|---|---|---|
| Cholesterol | 47.68mg | 200% | |
| Sodium | 302.17mg | 158% | |
| Potassium | 350.9mg | 94% | |
| Total Carbs | 10.38g | 44% | |
| Sugars | 0.34g | 17% | |
| Dietary Fiber | 1.01g | 51% | |
| Protein | 7.46g | 188% | |
| Vitamin C | 19.6mg | 411% | |
| Iron | 1mg | 73% | |
| Calcium | 135.6mg | 171% | |
* 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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