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Zucchini 'n' Potato Pie Recipe

Kailene Stewart of Oceanside, California writes, "My sister-in-law served this savory pie when we visited her in Illinois, and my husband, who is not fond of zucchini, actually had seconds. With its has brown crust and quiche-like filling, it's really tasty!"

This recipe is:

Healthy

Diabetic Friendly

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Zucchini 'n' Potato Pie Recipe

Prep: 30 min. Bake: 45 min.

Yield: 6 Servings

30 45 75

Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1 egg
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
FILLING:
2-1/2 cups thinly sliced zucchini
1 garlic clove, minced
1 tablespoon olive oil
4 egg whites
2 eggs
3/4 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free milk
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.
In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: One piece equals 212 calories, 14 g fat (6 g saturated fat), 119 mg cholesterol, 398 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Zucchini 'n' Potato Pie in Light & Tasty December/January 2005, p33