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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Kailene Stewart of Oceanside, California writes, My sister-in-law served this savory pie when we visited her in Illinois, and my husband, who is not fond of zucchini, actually had seconds. With its has brown crust and quiche-like filling, it's really tasty! Ingredients:
3 cups frozen shredded hash brown potatoes, thawed |
1 egg |
1/4 cup chopped onion |
1/4 cup grated parmesan cheese |
1/4 teaspoon salt |
filling: |
2-1/2 cups thinly sliced zucchini |
1 garlic clove, minced |
1 tablespoon olive oil |
4 egg whites |
2 eggs |
3/4 cup shredded reduced-fat swiss cheese |
1/2 cup fat-free milk |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.
2. In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
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