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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 cups coarsely shredded zucchini
1-1/4 cups skim milk
1/8 tsp. pepper
3 tbsp. cornstarch
1-3/4 cups shredded Swiss cheese, divided
1 baked 9-inch pastry shell
1 md. onion, sliced
2 tbsp. margarine
1/2 tsp. dried oregano leaves
1 tsp. salt
2 eggs, lightly beaten
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Directions:
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Place zucchini in a colander, sprinkle with salt and oregano; toss to mix. Let stand 1 hour.
With the back of a spoon, press out as much moisture as possible in zucchini. There should be about 1 cup pressed zucchini. Melt margarine in a skillet. Add zucchini and onion. Cook, stirring often, for 5 minutes or until tender.
Sprinkle 1 cup of cheese over the bottom of the baked pastry shell. Cover with zucchini mixture. Stir together cornstarch and pepper in a small bowl. Add a small amount of cold milk to cornstarch; stir in remaining milk until smooth. Add eggs; mix well. Pour over zucchini mixture in pie shell.
Sprinkle remaining cheese over pie. Bake at 375°F for 35-40 minutes, or until a knife inserted in center comes out clean. Serve warm.
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Note:
Each serving. has about 470 calories, 30% of the RDA of protein, Vitamins A , C & Calcium.
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