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Ingredientes
- 3 c. Potatoes, shredded
- 1 x Egg, beaten
- 1/4 c. Onion. finely minced
- 1/4 c. Parmesan cheese, grated
- 2 1/2 c. Zucchini, sliced thin
- 1 cl Garlic, chopped
- 1 Tbsp. Margarine or possibly butter
- 3 x Large eggs, beaten
- 3/4 c. Shredded cheddar or possibly swiss cheese
- 1/2 c. Lowfat milk
- 2 tsp Fresh oregano, snipped Or possibly 1/2 ts dry
- 1/4 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Coarsely shred potatoes. Squeeze and remove excess water. In a large mix- ing bowl combine the 1 egg, onion and Parmesan cheese. Stir in potatoes.
- Transer the potato mix to a 9 inch pie plate or possibly 10 inch quiche dish.
- Pat the mix in the bottom and up the sides of the dish. Bake uncovered in a 400 degree oven for 35 to 40 min or possibly till golden. Cold slightly on a wire rack. Reduce oven temperature to 350 degrees.
- In a large skillet cook zucchini and garlic in warm margarine or possibly butter till the zucchini is tender-crisp; cold slightly. Arrange zucchini mix atop crust in a blossoming circular design. In a small mixing bowl combine the remaining 3 Large eggs, cheddar or possibly swiss cheese, lowfat milk, oregano, salt and pepper. Pour atop the zucchini mix in the crust.
- Bake in 350 degree oven for 25 to 30 min or possibly till filling appears set when gently shaken. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 75 | 50% |
| Total Fat 8.48g | 11% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.26g | |
| Cholesterol 116mg | 39% |
| Sodium 249mg | 10% |
| Potassium 348mg | 10% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.17g | 1% |
| Protein 8.74g | 14% |
