1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6|
|Calories from Fat: 221 (53%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 115.7mg||36 %|
|Sodium 1181.4mg||41 %|
|Potassium 394.1mg||10 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 31.8g|
|Protein 16.9g||24 %|
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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: 418
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