Potato, Carrot, Zucchini Bake

• 2 c. grated zucchini
• 1/2 tsp. salt
• 2/3 Tbsp. olive oil
• 1 c. chopped onions
• 2 tsp. chopped garlic
• 3 c. grated potatoes
• 1 c. grated carrots
• 3 Tbsp. chopped basil
• 1 Tbsp. chopped chives
• 3 Tbsp. grated Parmesan cheese
• 1/2 c. light cream

1. Combine zucchini and salt in large bowl.
2. Let stand 15 minutes.
3. Meanwhile, heat olive oil and saute onion and garlic for 5 minutes, stirring occasionally.
4. Place half of onions and a coating of oil in 9-inch pie plate.
5. Squeeze zucchini dry and combine with potatoes, carrots, basil, chives and cheese.
6. Pat into pie plate and top with remaining onions and garlic.
7. Bake at 400u0b0 for 30 minutes.
8. Pour cream over, lower heat to 350u0b0 and cook for 20 to 30 minutes longer or until cooked and browned.

zucchini, salt, olive oil, onions, garlic, potatoes, carrots, basil, chives, parmesan cheese, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197582 (may not work)