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Zucchini and Potato Pie




Source of Recipe


ChefMom


List of Ingredients




1 pound (3 medium) potatoes, scrubbed
boiling salted water
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

Recipe



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.


Makes 4 servings. Make two to three pies depending on how many guests are invited.