Garden Zucchini Pie

  • on August 20, 2007
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Ingrients & Directions

3 c Potatoes, shredded
1 ea Egg, beaten
1/4 c Onion. finely chopped
1/4 c Parmesan cheese, grated
2 1/2 c Zucchini, sliced thin
1 cl Garlic, minced
1 tb Margarine or butter
3 ea Eggs, beaten
3/4 c Shredded cheddar
Or swiss cheese
1/2 c Milk
2 ts Fresh oregano, snipped
Or 1/2 ts dried
1/4 ts Salt
1/4 ts Pepper

Coarsely shred potatoes. Squeeze and remove excess water. In a large
mix- ing bowl combine the 1 egg, onion and Parmesan cheese. Stir in
potatoes. Transer the potato mixture to a 9 inch pie plate or 10 inch
quiche dish. Pat the mixture in the bottom and up the sides of the
dish. Bake uncovered in a 400 degree oven for 35 to 40 minutes or
until golden brown. Cool slightly on a wire rack. Reduce oven
temperature to
350 degrees.

In a large skillet cook zucchini and garlic in hot margarine or butter
until the zucchini is tender-crisp; cool slightly. Arrange zucchini
mixture atop crust in a blossoming circular design. In a small mixing
bowl combine the remaining 3 eggs, cheddar or swiss cheese, milk,
oregano, salt and pepper. Pour atop the zucchini mixture in the crust.

Bake in 350 degree oven for 25 to 30 minutes or until filling appears
set when gently shaken. Let stand 10 minutes before serving.

8 Servings

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