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Recipe Name: Garden Zucchini Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

3 Cup(s) Potatoes, shredded
1 Egg, beaten
1/4 Cup(s) Onion. finely chopped
1/4 Cup(s) Parmesan cheese, grated
2 1/2 Cup(s) Zucchini, sliced thin
1 Garlic, minced
1 Tablespoon(s) Margarine or butter
3 Eggs, beaten
3/4 Cup(s) Shredded Cheddar
or Swiss cheese
1/2 Cup(s) Milk
2 Teaspoon(s) Fresh oregano, snipped
or 1/2 ts dried
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Coarsely shred potatoes. Squeeze and remove excess water. In a
largemix- ing bowl combine the 1 egg, onion and Parmesan cheese. Stir
inpotatoes. Transer the potato mixture to a 9 inch pie plate or 10
inchquiche 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
goldenbrown. Cool slightly on a wire rack. Reduce oven temperature to
350degrees.In a large skillet cook zucchini and garlic in hot margarine
or butteruntil the zucchini is tender-crisp; cool slightly. Arrange
zucchinimixture atop crust in a blossoming circular design. In a small
mixingbowl 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
appearsset when gently shaken. Let stand 10 minutes before
serving.Source: Better Homes and Gardens / June 1994 issue. Typed by
BillCamarota Posted to MM-Recipes Digest V3
#240Date: Tue, 03 Sep 1996 00:47:50 -0400From: Bill

Nutrition (calculated from recipe ingredients)
Calories: 251
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 108.3mg
Sodium: 253.5mg
Potassium: 894.9mg
Carbohydrates: 32.5g
Fiber: 4.3g
Sugar: 3.3g
Protein: 11.5g

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