Zucchini 'n' Potato Pie Recipe

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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!"
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 6 servings


  • 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
  • 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

Nutritional Facts

1 piece: 212 calories, 14g fat (6g saturated fat), 119mg cholesterol, 398mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.


  1. 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.
  2. 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.
Originally published as Zucchini 'n' Potato Pie in Light & Tasty December/January 2005, p33

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