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Zucchini 'n' Potato Pie

 Zucchini 'n' Potato Pie
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!"
6 ServingsPrep: 30 min. Bake: 45 min.

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

2 of 2

Zucchini 'n' Potato Pie (continued)

Directions (continued)

  • until a knife inserted near the center comes out clean. Let stand
  • for 5-10 minutes before cutting. Yield: 6 servings.
Nutritional Facts: 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.