Ingredients
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1 (8 ounce) package refrigerated crescent rolls
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¼ cup margarine
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4 cups sliced zucchini
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¼ cup chopped onion
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2 tablespoons dried parsley
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon dried oregano
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2 cups shredded mozzarella cheese
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2 large eggs, lightly beaten
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Unroll crescent rolls and press into a 9-inch pie pan, covering sides and bottom. Set aside.
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Melt margarine in a skillet over medium heat; cook and stir zucchini and onion in hot margarine until tender. Season with parsley, salt, pepper, and oregano. Remove the skillet from heat. Cool zucchini mixture slightly, then mix in cheese and eggs. Pour mixture over the prepared crust.
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Bake in the preheated oven until set, about 20 minutes. Cool for 10 minutes before serving.
Nutrition Facts (per serving)
351 | Calories |
23g | Fat |
20g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 351 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 8g | 39% |
Cholesterol 86mg | 29% |
Sodium 842mg | 37% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 15g | 30% |
Vitamin C 15mg | 17% |
Calcium 329mg | 25% |
Iron 2mg | 12% |
Potassium 305mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.