low calorie very yummy
| 1/2 | slice whole wheat bread |
| 1/2 | teaspoon butter, softened |
| 1/3 | cup sliced zucchini |
| 1/8 | large tomato, chopped |
| 1/8 | teaspoon dried oregano |
| 1 | teaspoon whole wheat flour |
| 3 | tablespoons low-fat cottage cheese |
| 1/3 | eggs, beaten |
| 2 | tablespoons nonfat plain yogurt |
| 2 | teaspoons grated Parmesan cheese |
- Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
- In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
- In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
- Bake 30 minutes in the preheated oven, until firm in center.
Appetizers
| Nutrition Facts | ||||||
Serving Size 170.6g |
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Amount Per Serving |
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Calories 165 Calories from Fat
57 |
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% Daily Value* |
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Total Fat
6.3g 10%
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Saturated Fat
2.9g 15%
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Cholesterol
75mg 25%
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Sodium
357mg 15%
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Total Carbohydrates
14.6g 5%
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Dietary Fiber
1.8g 7%
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Sugars
6.4g |
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Protein
12.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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