Community Recipe
from [Toniahooper]
Zucchini & Swiss Pie

Zucchini & Swiss Pie

  • Yield: 1 serving


  • 1 cup(s) refrigerated frozed egg product thawed
  • 1/4 cup(s) chopped onion
  • 1/4 cup(s) grated Parmesan cheese
  • 1/2 package(s) 20 oz pk of shredded has browns (about 3 cups)
  • 2 medium zucchini (about 2 1/2 cups) thinly sliced
  • 1 clove(s) garlic minced
  • 1 teaspoon(s) cooking oil
  • 3 ounce(s) sliced swiss cheese
  • 1/4 cup(s) milk
  • 2 teaspoon(s) snipped fresh oregano or 1/2 t dried oregano
  • 1/4 teaspoon(s) black pepper
  • 1/8 teaspoon(s) salt


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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Zucchini & Swiss Pie recipe