Zucchini Pie Recipe

Name: Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. refrigerated loose pack hash brown potatoes; 1 egg, beaten; 1/4 c. finely chopped onion; 1/4 c. Parmesan cheese; 2 medium zucchini (2 1/2 c.), thinly sliced; 1 Tbsp. margarine; 2 eggs, beaten; 1 c. Cheddar or Swiss cheese; 1/2 c. milk; 1/2 tsp. oregano; 1/4 tsp. salt; 1/4 tsp. pepper

Servings: persons

3 c. refrigerated loose pack hash brown potatoes
1 egg, beaten
1/4 c. finely chopped onion
1/4 c. Parmesan cheese
2 medium zucchini (2 1/2 c.), thinly sliced
1 Tbsp. margarine
2 eggs, beaten
1 c. Cheddar or Swiss cheese
1/2 c. milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

1
In a bowl combine hash browns, onion, Parmesan cheese and 1 egg.
2
Put into a 9-inch pie pan, or 10-inch quiche dish.
3
Pat the mixture in the bottom and up the sides.
4
Bake at 400u00b0 for 35 minutes.
5
In large skillet cook zucchini in margarine until crisp-tender.
6
Arrange on the potato crust.
7
In small bowl combine 2 eggs, cheese, milk, oregano, salt and pepper.
8
Pour over zucchini.
9
Bake 25 to 30 minutes at 350u00b0.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. refrigerated loose pack hash brown potatoes, 1 egg, beaten, 1/4 c. finely chopped onion, 1/4 c. Parmesan cheese, and more.

Yes, Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pie

How did you like this recipe?

Frequently Asked Questions