Try this Zucchini and Lemon Pie recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Melt the 2 tablespoons of butter in a skillet and saute the zucchini and remain filling ingredients over high heat until the zucchini loses it color. Place in the pie shell and bake for 15 minutes. Then reduce the oven temperature to 375 dregees. While this is baking make the custard by creaming the 6 tablespoons of butter with the sugar. Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well. Then add the lemon juice, dont worry if it looks funny. Pour the custard o Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 18:00:12 -0300 From: Calvin Deiterich
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 544 | ||
Calories from Fat: 241 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 714.4mg | 220 % | |
Sodium 185.8mg | 6 % | |
Potassium 158.1mg | 4 % | |
Total Carbohydrate 65.2g | 19 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 64.9g | ||
Protein 13.7g | 20 % | |
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: 544
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