Preheat oven to 425 degrees
Prick bottom of pastry with fork and then bake at 425 degrees for 7 minutes. Remove pie crust and reduce oven heat to 350 degrees.
In small skillet, sauté zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a bowel, combine ricotta cheese, half-and-half, eggs, and spices. Pour into crust and arrange remaining zucchini slices over the top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 153 (63%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.1mg||18 %|
|Sodium 394.8mg||14 %|
|Potassium 313.6mg||8 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.8g|
|Protein 15.7g||22 %|
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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: 243
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