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Ingredients
- 1 (15 ounce.) container Ricotta
- 2 c. sliced zucchini
- 1/2 c. Mozzarella, grated
- 1 sm. onion, minced
- 1/2 c. skim lowfat milk
- 3 teaspoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon sweet basil
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Directions
- Preheat oven to 350 degrees. Grease 9 inch quiche pan with a tsp. of butter. Steam zucchini till very soft (about 10 min). Saute/fry onion in remaining butter till transparent. When cold, stir together with Ricotta, Mozzarella, lowfat milk, Large eggs and spices. Mix in zucchini and pour into pan. Bake for 1 hour or possibly till golden brown and hard to touch. Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 900g | |
| Calories 1039 | |
| Calories from Fat 617 | 59% |
| Total Fat 69.11g | 86% |
| Saturated Fat 42.96g | 172% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 2114mg | 88% |
| Potassium 1409mg | 40% |
| Total Carbs 38.75g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 14.52g | 10% |
| Protein 68.29g | 109% |
