Cooking Zucchini Was Never So Easy Before – Zucchini Swiss Pie Recipe

Zucchini And Swiss Pie Recipe Ingredients:

2 medium zucchini, sliced thinly to get about 2 ½ cups slices
3 cups frozen Hash Brown potatoes, thawed, shredded (about 10 ounce)
¼ cup onion, chopped
1 garlic clove, minced
1 cup frozen or refrigerated egg product, thawed
¼ cup Parmesan cheese, grated
3 ounce Swiss cheese, reduced fat
2 teaspoon oregano, dried
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon vegetable cooking oil

Method:

1. Lightly grease a pie plate – about 9 inches large and leave aside. Combine about ¼ cup of the egg product along with chopped onions and grated parmesan cheese in a large bowl.
2. Stir in the shredded Hash Brown potatoes, mix all the ingredients well. Transfer this egg and potato mixture in the prepared greased plate. Pat the mixture lightly into the bottom and up on the sides of the plate.
3. Place the pie plate in a 400 degree Fahrenheit oven. Bake uncovered for about 35 to 40 minutes or until the top turns golden brown in color.
4. Carefully remove the plate from the oven and cool it on a wire rack. Decrease the oven temperature to 350 degree Fahrenheit.
5. Meanwhile, heat the vegetable oil in a large skillet. Cook the zucchini slices in hot oil along with minced garlic until the zucchini is crisp and tender. Let it cool slightly.
6. Place the cheese slices at the bottom of the crust; tear it so that it fits. Spread the cooked zucchini mixture over the cheese slice.
7. Combine the remaining ¾ cup thawed egg product along with milk, freshly ground black pepper, dried oregano and salt in a small bowl. Mix well and pour this mixture over the zucchini mixture in the crust all at once. Place the plate in 350 degree
8. Fahrenheit oven and bake for about 25 to 30 minutes or until the filling is completely set (shake lightly to check). Remove the plate from the oven and let the pie stand for 5 to 10 minutes before serving. Serve warm. This recipe makes 6 servings.

Health Tip:

• Zucchini and Swiss pie recipe provides 197 calories, 23 gm carbohydrates, 3 gm dietary fiber, 6 gm total fat and 13 gm proteins per serving. As this is a completely vegetarian recipe it provides negligible amounts of cholesterol per serving, the saturated fat and trans fat values of this recipe are also low.
• However this recipe can be considered a high sodium recipe as it provides 401 mg sodium per serving. Preferably use reduced sodium parmesan cheese and Swiss cheese if you want to reduce the total sodium values of this recipe. Also avoid adding salt in step