Garden zucchini pie

8 Servings

Ingredients

Quantity Ingredient
3 cups Potatoes, shredded
1 each Egg, beaten
¼ cup Onion. finely chopped
¼ cup Parmesan cheese, grated
2½ cup Zucchini, sliced thin
1 clove Garlic, minced
1 tablespoon Margarine or butter
3 eaches Eggs, beaten
¾ cup Shredded cheddar
Or swiss cheese
½ cup Milk
2 teaspoons Fresh oregano, snipped
Or 1/2 ts dried
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

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.

Source: Better Homes and Gardens / June 1994 issue. Typed by Bill Camarota gfx4tv@...

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