Nutritional Info

Nutrition Facts

Serving Size 1 (252g)

Calories 563
Calories from Fat 410 (73%)
Amount Per Serving %DIV
Total Fat 45.5g 70%
Saturated Fat 20.2g 101%
Monounsaturated Fat 20.7g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 112.5mg 37%
Sodium 238.1mg 10%
Potassium 401.2mg 9%
Total Carbohydrate 7.8g 3%
Dietary Fiber 0.1g 0%
Sugars 2.6g
Protein 20.9g 42%

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Recipe Description
This was one of the only ways that I could get my kids to eat squash.  They absolutely love this recipe!
Prep time
15 min
Cook time
38 min
Ready In
53 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  zucchini, cut in thin half rounds
2 Tablespoon(T)  butter
12   cherry tomatoes
2 Tablespoon(T)  low carb bake mix
2   extra large eggs
3/4 Cup(c)  yogurt
1 Teaspoon(t)  oregano
8 Ounce(oz)  cream cheese, softened
1/3 Cup(c)  parmesan cheese

Preparation

Preheat oven to 375° F.  Spray a 9 inch pie plate with nonstick cooking spray.  In heavy skillet, saute the zucchini in the butter until it's limp.  Add the tomatoes.  Cook for 3 more minutes.  Cool for 5 to 10 minutes.  Stir in the low carb bake mix and spoon the whole thing into the prepared pie plate.  In a separate bowl, lightly beat the eggs.  Add the yogurt and oregano, then whisk in the cream cheese in small bits.  Mix together lightly.  Spoon on top of the vegetables, and sprinkle the Parmesan on top.  Bake for 30 minutes at 375° F.  Center should be firm.  Serve.

Additional notes

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Easy Zucchini Quiche
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