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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Garden Zucchini Pie Recipe

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This recipe for Garden Zucchini Pie is from The Staley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c frozen hash brown potatoes, thawed
1 beaten egg
1/4 c finely chopped onion
1/4 c grated Parmesan cheese
2 medium zucchini, thinly sliced,2 1/2 c
1 clove garlic, minced
1 Tbsp margarine or butter
3 beaten eggs
3/4 c shredded Cheddar or Swiss cheese
1/2 c milk
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Directions:
Directions:
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 400º oven for 35 to 40 minutes or till golden. Cool slightly on a wire rack. Reduce oven temperature to 350º.
In a large skillet, cook zucchini and garlic in hot margarine 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 at 350º for 25 to 30 minutes or till filling appears set when gently shaken. Let stand for 10 minutes before serving. Can garnish with fresh oregano leaves.
Make ahead tip; Bake crust and cool completely. Wrap with foil and freeze for up to 2 weeks. Thaw in the refrigerator overnight before preparing and adding zucchini filling.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe takes some time to put together but is worth the effort.

 

 

 

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