Garden Zucchini Pie
By: Andie Mitchell
Published: Sunday, February 28, 2010 - 2:22am

Ingredients




3 cups Potatoes, shredded
1 Egg, beaten
1/4 cup Onion. finely chopped
1/4 cup Parmesan cheese, grated
2 1/2 cups Zucchini, sliced thin
1 cl Garlic, minced
1 tablespoon Margarine or butter
3 Eggs, beaten
3/4 cup Shredded cheddar or swiss cheese
1/2 cup Milk
2 teaspoons Fresh oregano, snipped (Or ½ tsp dried)
1/4 teaspoon Salt
1/4 teaspoon Pepper

Preparation

1 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. 2 Transer the potato mixture to a 9 inch pie plate or 10 inch quiche dish. 3 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. 4 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. 5 Bake in 350 degree oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand 10 minutes before serving.