This savory zucchini pie has a Parmesan cheese and hash brown potato crust. It's a delicious base for a vegetable-custard filling.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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-inch pie plate; pat mixture into the bottom and up the sides.

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  • Bake, uncovered, in a 400 degree F oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350 degrees F.

  • In a large skillet cook zucchini and garlic in hot 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 cup egg product, milk, oregano, pepper and salt. Pour over the zucchini mixture in crust.

  • Bake in the 350 degree F oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.

Nutrition Facts

197 calories; protein 13g 26% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; fat 6g 9% DV; saturated fat 2g 10% DV; cholesterol 11mg 4% DV; sodium 401mg 16% DV.