Zucchini, Corn, and Tomato Pie Recipe

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Brief

Servings: 6

Yield: 6 servings

Zucchini, Corn, and Tomato Pie Recipe

Ingredients

1 ½ cups grated zucchini

¾ cup buttermilk baking mix

1 tomato

chopped

½ cup fresh corn kernels

½ cup diced onion

¾ cup shredded Cheddar cheese

2 eggs

beaten

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.

Step 2

In a medium bowl mix zucchini buttermilk baking mix tomato corn onion cheese and eggs together.

Step 3

Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutritional Information

Zucchini, Corn, and Tomato Pie Recipe

Servings Per Recipe:6

Calories: 156.3

% Daily Value *

Protein: 8g 16%

Carbohydrates: 16.8g 5%

Dietary Fiber: 1.2g 5%

Sugars: 2.9g

Fat: 6.8g 11%

Saturated Fat: 3.6g 18%

Cholesterol: 76.8mg 26%

Vitamin A Iu: 508.9IU 10%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.1mg 9%

Vitamin C: 9.8mg 16%

Folate: 48mcg 12%

Calcium: 123.2mg 12%

Iron: 1.2mg 7%

Magnesium: 19.6mg 7%

Potassium: 241.5mg 7%

Sodium: 406.2mg 16%

Thiamin: 0.1mg 8%

Calories From Fat: 61.2

*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.