Zucchini and Swiss Pie

Use Parmesan cheese to flavor and enrich a hash brown potato crust. It's a delicious base for a vegetable-custard filling.

SERVINGS: 6 servings

CARB GRAMS PER SERVING: 23

 

INGREDIENTS

1	cup refrigerated or frozen egg product, thawed
1/4	cup chopped onion
1/4	cup grated Parmesan cheese
1/2	of a 20-ounce package refrigerated shredded hash brown potatoes (about 3 cups)
2	medium zucchini, thinly sliced (2 1/2 cups)
1	clove garlic, minced
1	teaspoon cooking oil
3	ounces sliced reduced-fat Swiss cheese
1/4	cup skim milk
2	teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4	teaspoon black pepper
1/8	teaspoon salt

 

PREPARATION

1. 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.

2. Bake, uncovered, in a 400 degree oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350 degrees 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 3/4 cup egg product, milk, oregano, pepper, and salt. Pour over the zucchini mixture in crust.

5. Bake in the 350 degreee F oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.

Nutrition Facts Per Serving:

• Servings: 6 servings
• Calories197
• Total Fat (g)6
• Saturated Fat (g)2
• Cholesterol (mg)11
• Sodium (mg)401
• Carbohydrate (g)23
• Fiber (g)3
• Protein (g)13
• Vitamin A (DV%)125
• Vitamin C (DV%)11
• Calcium (DV%)16
• Iron (DV%)14

Diabetic Exchanges

• Starch (d.e.)1.5
• Lean Meat (d.e.)1.5
• Fat (d.e.).5