Garden Zucchini Pie - cooking recipe

Ingredients

3 c. refrigerated loose-pack hash brown potatoes
1 beaten egg
1/4 c. finely chopped onion
1/4 c. grated Parmesan cheese
2 medium zucchini, thinly sliced (2 1/2 c.)
1 clove garlic, minced
1 Tbsp. margarine
3 beaten eggs
3/4 c. shredded Swiss cheese
1/2 c. milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Combine 1 egg, onion, Parmesan cheese and potatoes.
Mix well. Transfer to 9-inch pie plate or 10-inch quiche dish.
Pat in bottom and up sides.
Bake, uncovered, at 400\u00b0
for 35 minutes. Reduce heat to 350\u00b0.
Remove and cool on rack.