Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Veggie Dinner Pie




Source of Recipe


the web


List of Ingredients




6 Tbsp. seasoned breadcrumbs
3 large potatoes, washed and shredded into very thin pieces
1 large onion, chopped
3 cups cheddar cheese
4 Tbsp. butter
2 tsp. oregano
Salt and pepper
2 Tbsp. olive oil
1 zuchini, sliced thin
1/2 pound mushrooms, thinly sliced
3 tomatoes, chopped
3 Tbsp. Parmesan cheese, grated



Recipe



Grease bottom of 10-inch pie plate. Sprinkle breadcrumbs on bottom and up the sides of the dish. In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 tsp. of the oregano and salt and pepper and mix well. Spoon mixture into the pie plate and press firmly onto the bottom and up the sides. Bake in a preheated 450- degree oven for 25 minutes. Heat oil in a pan and add zucchini, mushrooms and tomatoes. Add the remaining 1 tsp. of oregano and salt and pepper. Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust. Sprinkle with the remaining cheddar cheese and Parmesan cheese. Bake for 5 minutes or until cheese is melted and the pie is bubbly. Serve hot.