Garden Zucchini Pie

• 3 c. refrigerated, loose-packed hash browns
• 1/4 c. finely chopped onion
• 1/4 c. grated Parmesan cheese
• 2 medium zucchini, thinly sliced (2 1/2 c.)
• 1 clove garlic, minced
• 1 Tbsp. oleo or butter
• 3 beaten eggs
• 3/4 c. shredded Cheddar or Swiss cheese (3 oz.)
• 1/2 c. milk
• 2 tsp. snipped, fresh or 1/2 tsp. dried oregano leaves, crushed
• 1/4 tsp. each: salt and pepper

1. In a large mixing bowl, combine 1 egg, onion and Parmesan cheese.
2. Stir in potatoes.
3. Put potato mixture in a 9-inch pie pan or 10-inch quiche dish.
4. Pat the mixture over the bottom and up the sides of the pan.
5. Bake, uncovered, in a 400u0b0 oven for 35 to 40 minutes or until golden brown.
6. Cool slightly on a wire rack. Reduce oven temperature to 350u0b0.

browns, onion, parmesan cheese, zucchini, clove garlic, oleo, eggs, swiss cheese, milk, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309669 (may not work)