Zucchini Basil Tart

1. Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.

2. Puree the basil.

3. Add riccotta& eggs, mix (don't puree).

4. Add mozzarella mix until just combined.

5. Line the pie crust with the drained zucchini slices.

6. Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.

7. Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.

8. Let stand 15 minutes, garnish with basil sprigs.

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Nutrient	Quantity
Total fats	24.1369 g
Protein	43.4452 g
Carbohydrates	36.2414 g
Energy	528.3163 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2379 g
Water	432.0605 g
Aspartic acid	2.8222 g
Calcium, Ca	708.8325 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	1859 g
Fiber, total dietary	3.4735 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	1711.6131 g
Niacin	1.8708 mg
Vitamin A, RAE	427.9768 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	1.5334 g
Riboflavin	0.7791 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0574 g
Glutamic acid	5.2651 g
Sodium, Na	730.4425 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5064 g
Total lipid (fat)	24.1369 g
Manganese, Mn	0.6043 mg
Fructose	0.0048 g
Proline	1.611 g
Fatty acids, total saturated 16:0	5.4609 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.2439 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	341.0725 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	12.1249 g
Serine	1.6347 g
Fatty acids, total saturated 10:0	0.3645 g
Fatty acids, total saturated 18:0	2.0068 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.5 mg
Selenium, Se	64.7355 g
Ash	6.5119 g
Vitamin D	87.58 IU
Fatty acids, total saturated 18:1 undifferentiated	6.3184 g
Pantothenic acid	3.198 mg
Phenylalanine	1.3282 g
Copper, Cu	0.4576 mg
Betaine	0.396 mg
Thiamin	0.2542 mg
Retinol	273.25 g
Methionine	0.684 g
Iron, Fe	6.3832 mg
Carbohydrate, by difference	36.2414 g
Phosphorus, P	747.4222 mg
Folate, total	111.8979 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5384 mg
Fatty acids, total saturated 4:0	0.305 g
Alanine	1.3437 g
Cholesterol	408.83 mg
Valine	1.6367 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	2.0843 g
Glycine	0.8307 g
Carotene, alpha	210.4948 g
Glucose (dextrose)	0.3748 g
Fatty acids, total saturated 14:0	1.7287 g
Zinc, Zn	4.2108 mg
Isoleucine	1.3394 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	2.2846 g
Fatty acids, total polyunsaturated	2.6303 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	2.4166 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	4009.9537 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	111.8979 g
Tryptophan	0.3214 g
Vitamin C, total ascorbic acid	71.2194 mg
Phytosterols	4.3067 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Galactose	0.0648 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.1079 g
Tyrosine	1.1365 g
Vitamin B-12	1.5997 g
Vitamin K (phylloquinone)	129.0391 g
Fatty acids, total saturated	12.7413 g
Histidine	0.8078 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	7.0107 g
Threonine	1.1557 g
Folate, food	111.8979 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2.093 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	20.04 g
Vitamin D3 (cholecalciferol)	2.093 g
Vitamin E (alpha-tocopherol)	2.5213 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	87.9265 mg
Lysine	2.332 g
Potassium, K	1166.0647 mg
Cystine	0.4181 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Parmesan cheese	0.5 cup	148	16	2
Tomato	1	62.069	13.7631	0.5397
Zucchini	1	2.31	0.3421	0.044
Egg	2	143	0.72	9.51
Pepper	0	0	0	0
Vegetable oil	1 teaspoon	39.0773	0	4.5333
Basil	1 cup	5.52	0.636	0.1536
pie shell	1	0	0	0
part mozzarella cheese	0.25	0	0	0
part ricotta cheese	6 tablespoons	128.34	4.7802	7.3563