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In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat.
Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450? for 8-10 minutes or until cheese is melted.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 134 | ||
Calories from Fat: 99 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 64.4mg | 2 % | |
Potassium 100.7mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.9g | ||
Protein 5.7g | 8 % | |
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: 134
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