Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 Zucchini-cheese pie in a potato crust 2 large russet potatoes, grated, 1 large russet potato boiled or steamed and mashed. ½ cup minced chives of scallion 3 cups grated zucchini (or any summer squash) 2 cups grated cheese (I used a mix of Colby, Swiss and mozzarella) ½ cup chopped parsley 2 large onions, chopped 2-3 bay leaves Freshly ground white pepper Salt to taste Preparation: Crust: Grate potatoes after peeling. If you do not want to peel, scrub them really well and grate with peel. Now squeeze the grated potatoes as hard as you can and get all the potato juice that you can out. (Do not discard, you can sue it in soup stock). Add minced chives or scallions and salt. Oil a pie pan and press the grated potato so that there are no gaps. Bake at 350F for about 10 minutes, until half done. Filling: Sautee onions and bay leaves. Add grated zucchini and salt. Cook until done and turn burner off. Add grated cheeses, chopped parsley, and mashed potatoes. Mix well. Add white pepper, and adjust salt to taste. Pour filling into potato crust and bake in preheated 350F oven for 30-40 minutes. Serve warm or at room temperature. Quote Link to comment Share on other sites More sharing options...
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