Zucchini & Potato Pie

I've been making this recipe for several years and it's such a fun, different meal! I love it served with a crisp salad, fruit or steamed veggies.

           1 egg, beaten

           3 cups shredded hash browns

           1/4 cup onion, finely chopped

           1/4 cup parmesan cheese, shredded

           1/4 tsp. salt

           2 1/2 cups zucchini, thinly sliced (about 1/4")

           1 garlic clove, finely minced

           4 egg whites

           2 whole eggs

           3/4 cup Swiss cheese, shredded

           1/2 cup milk

           1/2 tsp. dried oregano

Preheat oven to 400°. Mix together 1 beaten egg, hash browns, onion, parmesan cheese and salt in a medium mixing bowl. Spray a pie plate with cooking spray and press hash brown mixture into the bottom and up the sides of the pie plate. Cover the edges with tin foil or use a crust shield to protect the edges from over-browning. Bake for 20 minutes.

In the meantime, spray a frying pan with cooking spray and cook sliced zucchini and garlic over medium heat for about 5 minutes, stirring often. While zucchini is cooking, mix remaining ingredients in a small bowl. When hash brown crust is done, take from the oven and remove the crust shield or tin foil. Arrange hot zucchini in the bottom of the crust. Carefully pour egg & cheese mixture over the top and replace the crust shield or tin foil over the edge of the crust. Bake for 25 minutes, or until center is set. Let sit for 5 minutes, then cut into wedges and serve. Serves 6.