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!"
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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 in the center comes out clean. Let stand for 5-10 minutes before cutting.
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Palace Oposki
[email protected]I've never been a fan of zucchini, but this pie changed my mind. The zucchini and potatoes are cooked perfectly, and the cheese adds a nice touch.
Scott Fay
[email protected]This pie was easy to make and very tasty. I especially liked the crispy crust.
Tamana Andarabi
[email protected]I love the combination of zucchini and potatoes in this pie. It's a hearty and flavorful dish that's perfect for a weeknight meal.
Pride Nyandoro
[email protected]This pie is a great way to use up leftover zucchini and potatoes. It's also a great dish to serve for brunch or lunch.
Nf Gaming
[email protected]This was my first time making a zucchini and potato pie, and it turned out great! The instructions were easy to follow, and the pie was cooked perfectly. I'll definitely be making this again.
Rufina Segundo
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The zucchini and potatoes are a great combination, and the cheese adds a nice richness. I highly recommend this recipe!
mburu sparta4
[email protected]This zucchini and potato pie was a hit with my family! The flavors were perfectly balanced, and the crust was flaky and golden brown. I'll definitely be making this again.