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Add a photoServings: 4
Ingredients
- 2 c. coarsely shredded zucchini
- 1/2 c. minced onion
- 4 beaten Large eggs
- 1 1/2 c. lowfat milk (skim)
- 1 tbsp. flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 1/2 c. Monterey Jack cheese, shredded (6 ounce.)
- 1 (4 ounce.) can sliced mushrooms, liquid removed
Directions
- In a covered saucepan, cook zucchini and onion in a small amount of water for 5 min. Drain well; press out excess liquid. In a bowl, combine Large eggs, lowfat milk, flour and spices. Stir in cheese, mushrooms and zucchini mix. Pour into an ungreased 10 x 6 x 2 inch baking dish. On oven rack, place baking dish in larger baking pan. Pour warm water into larger pan to depth of 1 inch. Bake at 325 degrees for 1 hour or possibly till knife inserted in center comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 171 | 57% |
| Total Fat 19.0g | 24% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 629mg | 26% |
| Potassium 464mg | 13% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.78g | 5% |
| Protein 21.39g | 34% |
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