Light Italian Zucchini Crescent Pie
60 mins (prep 30, cooking 30)
12 ingredients
6 servings
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.

Categories:  <-60-mins , time-to-make ,
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Serving Size (239.73 g)
Servings 6
Amount per Serving
Calories 236.33 Calories from Fat 82.08
% Daily Value *
Total Fat 9.12g 84.18%
Saturated Fat 2.8g 83.9%
Trans Fat 0.03g %
Cholesterol 332.03mg 664.06%
Sodium 635.8mg 158.95%
Total Carbohydrate 7.39g 14.79%
Dietary Fiber 2.83 g 67.98%
Sugars 0.94 g %
Protein 32.58g 391.0%
Vitamin A 1155.99IU% Vitamin C 53.81mg%
Calcium 648.47mg% Iron 2.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, parsley flakes, dried basil leaves, dried oregano leaves, fat-free, fat free, refrigerated reduced-fat crescent rolls, yellow mustard