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Recipe: Zucchini and Potato Pie edit

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Photo helpful? Yes No
Photo: Flickr user

Created by: Anonymous

Tags: Root, Tuber, Vegetable

Yield: 4 servings

edit Ingredients

1

pound (3 medium) potatoes, scrubbed

boiling salted water

2

tablespoons butter

2

eggs

8

ounces mozzarella or provolone cheese, diced fine

½

cup grated Parmesan cheese

1

lrg zucchini, grated

1

teaspoon fresh oregano, or ½ tsp. dried, crushed

¼

cup minced onion

¼

teaspoon salt

¼

teaspoon black pepper

2

tablespoons fine dry bread crumbs

edit Preparation

Step 1

Cook potatoes in boiling salted water for 25-30 minutes, until tender. Drain, peel and mash, using a potato masher, ricer or food mill. Stir in remaining ingredients except bread crumbs and 1 tablespoon butter. Heat oven to 400 degrees. Butter a 9 inch pie plate and sprinkle with half the crumbs. Fill plate with the potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining butter. Bake 30 minutes until pie is puffed and golden.

Step 2

Makes 4 servings. Make two to three pies depending on how many guests are invited.

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