Vegetarian Cheese Tart
|Chopped cashews||1⁄3 Cup (5.33 tbs)|
|9 inch pie shell||1 , frozen, thawed|
|Butter||3 Tablespoon (3/8 Stick)|
|Zucchini||3 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Dried dill||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Eggs||3 , well beaten|
|Cubed monterey jack cheese||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Preheat oven to 325°F.
Sprinkle nuts evenly on crust.
Melt butter in small skillet over medium heat.
Add zucchini and garlic and saute several minutes until softened.
Sprinkle with dill, salt and pepper and toss lightly.
Spoon into crust.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set, about 45 minutes.
Serving size: Complete recipe
Calories 2322 Calories from Fat 1406
% Daily Value*
Total Fat 163 g251.1%
Saturated Fat 73.3 g366.5%
Trans Fat 0 g
Cholesterol 850.8 mg283.6%
Sodium 2448.9 mg102%
Total Carbohydrates 156 g51.9%
Dietary Fiber 11.4 g45.6%
Sugars 12.9 g
Protein 69 g138.3%
Vitamin A 134.1% Vitamin C 222%
Calcium 108.9% Iron 68.2%
*Based on a 2000 Calorie diet