Ingredients
| 4 cups | coarsely shredded zucchini | | 1 tsp. | salt | | 1/2 tsp. | dried oregano leaves | | 2 tbsp. | margarine | | 1 | md. onion, sliced | | 1 | baked 9-inch pastry shell | | 1-3/4 cup | shredded Swiss cheese, divided | | 3 tbsp. | cornstarch | | 1/8 tsp. | pepper | | 1-1/4 cup | skim milk | | 2 | eggs, lightly beaten |
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Instructions
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.
Author's Comments
Note:
Each serving. has about 470 calories, 30% of the RDA of protein, Vitamins A , C & Calcium.
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