Directions:
- Press excess liquid from zucchini and place in a bowl. Add the egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread in a greased 13-in. x 9-in. baking dish.
- Bake at 450° for 8-10 minutes. Cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with green onions, olives, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices.
- Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack for 5 minutes before cutting. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.07 Kcal (1286 kJ) | ||
| Calories from fat | 59.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 175.22mg | 58% | |
| Sodium | 385.7mg | 16% | |
| Potassium | 958.95mg | 20% | |
| Total Carbs | 36.06g | 12% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 25.14g | 50% | |
| Vitamin C | 60.2mg | 100% | |
| Iron | 2.7mg | 15% | |
| Calcium | 223.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 105.9 Kcal (443 kJ) | ||
| Calories from fat | 20.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 10% | |
|---|---|---|---|
| Cholesterol | 60.43mg | 58% | |
| Sodium | 133.01mg | 16% | |
| Potassium | 330.7mg | 20% | |
| Total Carbs | 12.44g | 12% | |
| Sugars | 3.14g | 36% | |
| Dietary Fiber | 0.94g | 11% | |
| Protein | 8.67g | 50% | |
| Vitamin C | 20.8mg | 100% | |
| Iron | 0.9mg | 15% | |
| Calcium | 77mg | 22% | |
* 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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