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Zucchini Pie Recipe

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This recipe for Zucchini Pie is from Betty Wallace's 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:  
1/2 bag frozen cubed has brown potatoes
4 cups thinly sliced zucchini (about 2 medium)
1 cup coarsely chopped onion
1/4 to 1/2 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried flakes
12 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well beaten
8 oz. (2 cups) grated mozzarella or Monterrey Jack cheese
Grated Parmesan cheese
Directions:
Directions:
Preheat oven to 425º. Spray pie plate lightly with vegetable oil spray. Press frozen hash browns into bottom and sides of pie plate to form crust. (This will look thick, but crust shrinks when it is cooked.) Place hash browns in oven and cook until browned, about 20 minutes.
In skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese; stir in vegetable mixture. Pour vegetable mixture into cooked hash brown crust. Sprinkle with Parmesan cheese. Bake 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

 

 

 

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