Vegetable Pie

Name: Vegetable Pie
Ingredients: 4 to 6 Tbsp. season dry bread crumbs; 1 (24 oz.) pkg. frozen shredded potatoes, thawed; 1 large onion, peeled and chopped; 2 1/2 c. shredded Swiss cheese; 1/2 lb. fresh mushrooms; 4 Tbsp. melted butter; 1 tsp. Italian seasoning; salt and ground pepper; 2 Tbsp. olive oil; 1 medium zucchini or 2 small yellow squash; 3 medium tomatoes, peeled and seeded; 2 Tbsp. grated Parmesan cheese

12 ingredients

12 steps

Ingredients

4 to 6 Tbsp. season dry bread crumbs
1 (24 oz.) pkg. frozen shredded potatoes, thawed
1 large onion, peeled and chopped
2 1/2 c. shredded Swiss cheese
1/2 lb. fresh mushrooms
4 Tbsp. melted butter
1 tsp. Italian seasoning
salt and ground pepper
2 Tbsp. olive oil
1 medium zucchini or 2 small yellow squash
3 medium tomatoes, peeled and seeded
2 Tbsp. grated Parmesan cheese

Directions

1

Generously butter 10-inch pie or quiche dish.
2

Sprinkle bread crumbs bottom and top; shake out excess.
3

Set aside.
4

Combine potatoes, onion, 3/4 cup Swiss cheese, butter, 1/2 teaspoon Italian seasoning, salt and pepper in a medium mixing bowl.
5

Stir gently; mix.
6

Spoon into pie plate and press firmly.
7

Bake in 450° preheated oven for 25 minutes.
8

Heat oil in large skillet. Add zucchini, mushrooms and tomatoes.
9

Sprinkle 1/2 teaspoon salt and pepper.
10

Cook 5 minutes; stir 5 minutes.
11

Spoon zucchini mixture in baked crust with slotted spoon.
12

Spread evenly in crust. Sprinkle with remaining 1 3/4 Swiss cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted; cut into wedges.