This was a modified recipe that we came up with when the summer crop of zucchini hit colossal proportions. This is a great garden pie that will let you put lots of your vegetables to good use. Feel free to add additional vegi’s to your liking.
Crust Ingredients
- 5 medium potatoes shredded
- 1 egg beaten
- 1/4 cup chopped onion
- 1/4 cup grated Parmesan
Crust Directions
Mix together the crust ingredients and press to the side of a casserole dish or glass pie pan. Bake at 400 degrees F for 35 to 40 minutes and then set it aside.
Pie Ingredients
- 2 1/2 cups sliced zucchini
- 1 minced garlic clove
- 1T butter
- 3 eggs beaten
- 3/4 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 t ground oregano
- 1/4 t salt
- 1/4 t ground pepper
Pie Directions
Saute the zucchini and garlic in the butter. Mix all of the ingredients together and pour into the previously made potato crust. Bake at 350 degrees F for 25 to 30 minutes. Remove from the oven and let the pie stand for 10 minutes before serving.
