Recipe: Garden Zucchini Pie

Garden Zucchini Pie
rec.food.recipes: Stephanie Elzer
Makes 8 side-dish servings

My family really loves this recipe, I hope you enjoy it too!

3 cups refrigerated hash brown potatoes
1 beaten egg
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
2 medium zucchini, thinly sliced, approx. 2 1/2 cups
1 clove garlic, minced
1 Tbsp margarine or butter
3 beaten eggs
3/4 cup shredded cheddar or Swiss, 3 oz
1/2 cup milk
2 tsp. fresh oregano or 1/2 tsp dried
1/4 tsp salt
1/4 tsp pepper

In a large mixing bowl combine the 1 egg, onion and Parmesan cheese. Stir in potatoes. Transfer potato mixture to a 9-inch pie plate or a 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 till golden. 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 till zucchini is crisp-tender; cool slightly. Arrange zucchini mixture atop the crust.

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 the 350 degree oven for 25 to 30 minutes or till filling appears set when gently shaken. Let stand for 10 minutes before serving. If desired, before serving, sprinkle with fresh oregano leaves.

Make-ahead tip: Cool unfilled crust after baking, cover with freezer wrap or foil and freeze for up to 2 weeks. Thaw crust in the refrigerator overnight before preparing and adding zucchini filling.