Vegetable Pie

• 4 to 6 Tbsp. season dry bread crumbs
• 1 (24 oz.) pkg. frozen shredded potatoes, thawed
• 1 large onion, peeled and chopped
• 2 1/2 c. shredded Swiss cheese
• 1/2 lb. fresh mushrooms
• 4 Tbsp. melted butter
• 1 tsp. Italian seasoning
• salt and ground pepper
• 2 Tbsp. olive oil
• 1 medium zucchini or 2 small yellow squash
• 3 medium tomatoes, peeled and seeded
• 2 Tbsp. grated Parmesan cheese

1. Generously butter 10-inch pie or quiche dish.
2. Sprinkle bread crumbs bottom and top; shake out excess.
3. Set aside.
4. Combine potatoes, onion, 3/4 cup Swiss cheese, butter, 1/2 teaspoon Italian seasoning, salt and pepper in a medium mixing bowl.
5. Stir gently; mix.
6. Spoon into pie plate and press firmly.
7. Bake in 450u0b0 preheated oven for 25 minutes.
8. Heat oil in large skillet. Add zucchini, mushrooms and tomatoes.
9. Sprinkle 1/2 teaspoon salt and pepper.
10. Cook 5 minutes; stir 5 minutes.
11. Spoon zucchini mixture in baked crust with slotted spoon.
12. Spread evenly in crust. Sprinkle with remaining 1 3/4 Swiss cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted; cut into wedges.

season dry bread crumbs, potatoes, onion, swiss cheese, fresh mushrooms, butter, italian seasoning, salt, olive oil, zucchini, tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116772 (may not work)