Memorial Day Recipes

Zucchini and Potato Pie

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Zucchini and Potato Pie

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This would be a great recipe for a Sunday breakfast with the family.

Ingredients

  • 1 lb. (3 medium) potatoes, scrubbed
  • boiling salted water
  • 2 Tbs. butter
  • 2 eggs
  • 8 oz. mozzarella or provolone cheese, diced fine
  • 1/2 C. grated Parmesan cheese
  • 1 large zucchini, grated
  • 1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
  • 1/4 C. minced onion
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbs. fine dry bread crumbs

Directions

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 Tbs. 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.

Makes 4 servings. Make two to three pies.

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