In a large bowl, combine 1/4 cup of the egg product, onion, and Parmesan cheese. Stir in potatoes. Transfer mixture to a greased 9 in pie plate, pat mixture into the bottom and up sides.
Bake uncovered in 400 degree oven for 35-40 minutes. Cool slightly, reduce oven to 350. In a large skillet cook zucchini in garlic and oil until zucchini is crisp-tender, cool slightly. Place cheese slices in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
In a small bowl, combine the remaining 3/4 egg product,milk, oreganao, pepper and salt. Pout over the zucchini mixture in crust. Bake at 350 for 25-30 minutes or until filling appears set when gently shaken. Let stand 10 minutes before serving.
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