Recipe Image

Zucchini and Swiss Pie

  • 10 m
  • 1 h 20 m
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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019