6Ingredients
280Calories
25Minutes

Ingredients

  • 2 sheets puff pastry (cut into 5x3 inch rectangles)
  • 2 zucchini (small, grated, excess liquid squeezed out)
  • 5 eggs
  • 1/3 cup skim milk
  • 1 ounce parmesan cheese (grated)
  • 7 ounces cherry tomatoes (quartered)

Directions

  1. Preheat oven to 400°F. Grease a 12-cup muffin pan. Line recesses with puff pastry, allowing corners of pastry to overhang.
  2. Combine zucchini with 4 eggs, milk and Parmesan. Whisk to combine. Season. Divide between prepared recesses. Top with tomatoes. Lightly beat remaining egg and use to brush pastry edges. Bake for 20 mins, until pastry is golden and filling is set. Let cool in pan for 5 mins then transfer to a wire rack to cool.
  3. Serve warm or at room temperature.
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NutritionView more

280Calories
Sodium8%DV180mg
Fat28%DV18g
Protein14%DV7g
Carbs7%DV21g
Fiber4%DV1g

PER SERVING *

Calories280Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat5g25%
Trans Fat
Cholesterol90mg30%
Sodium180mg8%
Potassium190mg5%
Protein7g14%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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