Zucchini And Potato Pie Recipe

Ingredients

1 lb potatoes, thinly sliced (3 mm)

3 tbsp butter, softened, divided

2 eggs, beaten

8 oz mozzarella , or provolone cheese, diced fine

½ cup Parmesan cheese, grated

1 zucchini, large, grated

½ tsp dried oregano, crushed, or 1 tsp fresh oregano

¼ cup onion, minced

¼ tsp salt

¼ tsp black pepper

2 tbsp bread crumbs, fine, dry

1 cup heavy cream

Preheat the oven to 400 degrees F.

Cook potatoes in boiling salted water for 2 minutes, or until just tender. Drain and transfer into a mixing bowl.

Stir in the remaining ingredients except for the breadcrumbs and 1 tablespoon of the butter.

Grease a 9-inch pie plate with butter then fill with the potato mixture, smoothing out the top.

Sprinkle the breadcrumbs and add the remaining butter in small chunks on top.

Bake for 30 minutes until the pie is puffed and golden. Serve!