This savory zucchini pie has a Parmesan cheese and hash brown potato crust. It's a delicious base for a vegetable-custard filling.
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.
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.
1 1/2 lean-protein, 1 1/2 starch, 1/2 fat