Garden Zucchini Pie
Garden Zucchini Pie offers a savory crust filled with tender zucchini, melted cheeses, and aromatic herbs. Perfect for brunch or a light dinner, its crispy base and flavorful filling make it a crowd-pleaser for vegetable lovers and cheese aficionados alike.
Ingredients
- 3 cups refrigerated loose-packed hash browns
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 2 medium zucchini, thinly sliced (about 2 1/2 cups) ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon oleo or butter ⓘ
- 3 beaten eggs ⓘ
- 3/4 cup shredded Cheddar or Swiss cheese (about 3 ounces) ⓘ
- 1/2 cup milk ⓘ
- 2 teaspoons snipped fresh or dried oregano leaves ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- In a large mixing bowl, combine 1 beaten egg, finely chopped onion, and grated Parmesan cheese.
- Stir in the hash browns.
- Put the potato mixture in a 9-inch pie pan or 10-inch quiche dish.
- Pat the mixture over the bottom and up the sides of the pan.
- Bake, uncovered, in a 400°F oven for 35 to 40 minutes or until golden brown.
- Cool slightly on a wire rack. Reduce oven temperature to 350°F before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).