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

Source: Diabetic Living Magazine


Recipe Summary

1 hr 20 mins
10 mins


Ingredient Checklist


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.

  • 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

1 slice
197 calories; protein 13g; carbohydrates 23g; dietary fiber 3g; fat 6g; saturated fat 2g; cholesterol 11mg; sodium 401mg.

1 1/2 lean-protein, 1 1/2 starch, 1/2 fat