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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl combine 1/4 cup of the egg product, onion, and Parmesan cheese. Stir in potatoes. Transfer mixture to a greased 9-inch pie plate; pat mixture into the bottom and up the sides.
Bake, uncovered, in a 400°F oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350°F.
In a large skillet cook zucchini and garlic in hot oil until zucchini is crisp-tender; cool slightly. Place cheese slices in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
In a small bowl combine the remaining 3/4 cup egg product, milk, oregano, pepper, and salt. Pour over the zucchini mixture in crust.
Bake in the 350°F oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.