Name: Zucchini and Egg Bake
Ingredients: 1/2 cup buttermilk, low fat; 3/4 cup egg beaters; 1 tsp Italian seasoning; 1 tsp garlic pepper; 1 dash pepper; 1 dash salt; 1/4 tsp hot sauce; 2 cloves garlic, chopped; 1 medium onion, chopped; 2 medium zucchini, grated

Ingredients

1/2 cup buttermilk, low fat

3/4 cup egg beaters

1 tsp italian seasoning

2 cloves garlic, chopped

1 medium onion, chopped

2 medium zucchini, grated

Directions

1.	Set oven to 350 °F (175 °C). Spray a 8 x 8" casserole dish with cooking spray.
2.	In a large saucepan sprayed with cooking spray, sauté zucchini, onion, garlic, and dry seasonings until tender, approximately 8-10 minutes. Take off heat and let cool.
3.	In a bowl, combine eggs, milk, and hot sauce - mix well.
4.	Add egg mixture to zucchini. Mix and pour into casserole dish. Bake for 35-40 minutes until eggs are puffy and set.

Nutritional Summary

There are 46 calories in 1 serving of Zucchini and Egg Bake.

Calorie Breakdown: 7% fat, 51% carbs, 42% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

46

% Daily Values*

Total Fat

0.4g

1%

Saturated Fat

0.151g

1%

Trans Fat

-

Polyunsaturated Fat

0.08g

Monounsaturated Fat

0.068g

Cholesterol

1mg

0%

Sodium

110mg

5%

Total Carbohydrate

6.15g

2%

Dietary Fiber

1.1g

4%

Sugars

3.23g

Protein

5.11g

Vitamin D

0mcg

0%

Calcium

44mg

3%

Iron

0.36mg

2%

Potassium

291mg

6%

Vitamin A

8mcg

1%

Vitamin C

13.1mg

15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.