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Zucchini and Swiss Pie
Zucchini and Swiss Pie
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From: Diabetic Living Magazine
This savory zucchini pie has a Parmesan cheese and hash brown potato crust. It's a delicious base for a vegetable-custard filling.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup refrigerated or frozen egg product, thawed
- ¼ cup chopped onion
- ¼ cup grated Parmesan cheese
- ½ (20 ounce) package refrigerated shredded hash brown potatoes (about 3 cups)
- 2 medium zucchini, thinly sliced (2½ cups)
- 1 clove garlic, minced
- 1 teaspoon cooking oil
- 3 ounces sliced reduced-fat Swiss cheese
- ¼ cup skim milk
- 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
Preparation
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Prep
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Ready In
- In a large bowl combine ¼ 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.
- Bake, uncovered, in a 400°F oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350°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 ¾ cup egg product, milk, oregano, pepper and salt. Pour over the zucchini mixture in crust.
- Bake in the 350°F oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.
- Serving size: 1 slice
- Per serving: 197 calories; 6 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 13 g protein; 11 mg cholesterol; 401 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 1½ lean-protein, 1½ starch, ½ fat
