Zucchini and potato pie
Yield 4
Ingredients
- 1 pound (3 medium) potatoes, scrubbed
- 2 tablespoons butter
- 2 eggs
- 8 ounces mozzarella or provolone cheese, diced fine
- 1/2 cup grated Parmesan cheese
- 1 large zucchini, grated
- 1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
- 1/4 cup minced onion
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tablespoons fine dry bread crumbs
Instructions
- Cook potatoes in boiling salted water for 25-30 minutes, until tender. Drain, peel and mash, using a potato masher, ricer or food mill.
- Stir in remaining ingredients except bread crumbs and 1 tablespoon butter.
- Heat oven to 400 degrees.
- Butter a 9 inch pie plate and sprinkle with half the crumbs.
- Fill plate with the potato mixture, smoothing top.
- Sprinkle with remaining crumbs and dot with the remaining butter.
- Bake 30 minutes until pie is puffed and golden.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/more/zucchini-potato-pie/