Garden Zucchini Pie - cooking recipe

Ingredients

3 c. shredded potatoes (about 5)
1 egg, beaten
1/4 c. finely chopped onion
1/4 c. grated Parmesan cheese
2 medium zucchini, thinly sliced
1 clove garlic, minced
1 Tbsp. butter or margarine
3 eggs, beaten
3/4 c. shredded Cheddar and Swiss cheese
1/2 c. milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Place shredded potatoes in ice water to prevent discoloration. Rinse well and squeeze dry.
In a large mixing bowl, combine 1 egg, the onion and the Parmesan cheese.
Stir in the potatoes. Transfer the potato mixture to a 9-inch pie plate or a 10-inch quiche dish.
Pat the mixture in the bottom and up the sides. Bake uncovered in a 400\u00b0 oven for 35 to 40 minutes or until golden brown.
Reduce oven to 350\u00b0.
In a large skillet, cook zucchini and garlic until crisp-tender and cool slightly.
Arrange zucchini on top of crust.
In a small mixing bowl, combine the remaining 3 eggs, the cheese, salt and pepper.
Pour liquid over zucchini. Bake at 350\u00b0 for 25 to 30 minutes or until filling appears set when gently shaken.
Let stand for 10 minutes before serving.