Delicious way to disquise a vegetable.
In a large skillet, saute the zucchini and onion in butter until tender; drain.
In a large bowl, whisk the eggs and spices. Stir in cheese and zucchini mixture.
Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400* for 35-40 minutes. Cover loosely with foil after 25 minutes if neede to prevent overbrowning. Let stand for 5 minutes before cutting.
To use frozen: thaw in the refrigerator. Bake, uncovered, at 400* for 50-55 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 | ||
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Calories: 342 | ||
Calories from Fat: 229 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 149.4mg | 46 % | |
Sodium 600.9mg | 21 % | |
Potassium 334.5mg | 9 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6g | ||
Protein 21.9g | 31 % | |
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: 342
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