Garden Zucchini Pie

3 cups loose hash browns OR
5 potatoes, shredded
1 beaten egg
1/4 cup chopped onion
1/4 cup grated parmesan cheese
2 med. zucchini and/or crook-neck,
sliced thin
1 clove garlic, minced (opt.)
1 T. margarine
3 beaten eggs
3/4 cup shredded cheddar or swiss cheese
1/2 cup milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Combine 1 egg, onion, parmesan cheese.
Stir in potatoes. Put in a 9” pie plate. Pat mixture on bottom and up sides of dish.
Bake at 400° F 35-40 min. (until golden) Remove and cool.
In large skillet sauté garlic in margarine a few minutes. Add squash and stir-fry until tender. Cool slightly. Arrange squash mixture on top of crust.
Combine 3 eggs, cheese, and rest of ingredients and pour over squash.
Bake 25-30 min. at 350° F. or until set.
Let stand 10 min. before serving

Elaine Ford