Ingredients
3 cups frozen shredded hash brown potatoes, thawed1 large egg1/4 cup chopped onion1/4 cup grated Parmesan cheese1/4 teaspoon saltFILLING:2-1/2 cups thinly sliced zucchini1 garlic clove, minced1 tablespoon olive oil4 large egg whites2 large eggs3/4 cup shredded reduced-fat Swiss cheese1/2 cup fat-free milk1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.
In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
