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Garden Zucchini Pie


3 c Potatoes, shredded
1 Egg, beaten
1/4 c Onion. finely chopped
1/4 c Parmesan cheese, grated
2 1/2 c Zucchini, sliced thin
1 cl Garlic, minced
1 tb Margarine or butter
3 Eggs, beaten
3/4 c Shredded cheddar
Or swiss cheese
1/2 c Milk
2 ts Fresh oregano, snipped
Or 1/2 ts dried
1/4 ts Salt
1/4 ts Pepper


Coarsely shred potatoes. Squeeze and remove excess water. In a large mixing bowl combine the 1 egg, onion and Parmesan cheese. Stir in potatoes. Transfer 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.

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