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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love this meatless pie. It's an excellent meal for lunch by itself or serve it with a piece of grilled chicken or fish for a more substantial dinner. Ingredients:
6 tablespoons seasoned bread crumbs |
3 large potatoes, washed and shredded into very thin pieces |
1 large onion, chopped |
3 cups cheddar cheese |
4 tablespoons butter |
2 teaspoons oregano |
salt and pepper |
2 tablespoons olive oil |
1 zucchini, sliced thin |
1/2 lb mushroom, thinly sliced |
3 tomatoes, chopped |
3 tablespoons parmesan cheese, grated |
Directions:
1. Grease bottom of 10-inch pie plate.
2. Sprinkle breadcrumbs on bottom and up the sides of the dish.
3. In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 teaspoons of the oregano and salt and pepper and mix well.
4. Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
5. Bake in a preheated 450°F oven for 25 minutes.
6. Heat oil in a pan and add zucchini, mushrooms and tomatoes.
7. Add the remaining 1 teaspoons of oregano and salt and pepper.
8. Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
9. Sprinkle with the remaining cheddar cheese and Parmesan cheese.
10. Bake for 5 minutes or until cheese is melted and the pie is bubbly.
11. Serve hot.
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