Rob & MJ's Garden

Our little plot of garden in So Cal – grow and buy local!

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.

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