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.

Ingredients 6 servings

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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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl combine the remaining ¾ cup egg product, milk, oregano, pepper and salt. Pour over the zucchini mixture in crust.
  5. 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.

Nutrition information

  • 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:
  • Exchanges: 1½ lean-protein, 1½ starch, ½ fat

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