zucchini pie
Saute thinly sliced squash and onion in butter until transparent.
press crescent rolls into ungreased 9 inch pie pan to form crust.
spread mustard over pie crust.
mix together remaining ingredients.
pour into pie crust and bake 40 to 50 minutes until nicely browned and knife comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 8 | ||
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Calories: 300 | ||
Calories from Fat: 197 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 434mg | 134 % | |
Sodium 378.7mg | 13 % | |
Potassium 341.3mg | 9 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.5g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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