Zucchini and Potato Pie

By Hklbrries

Ingredients

• 1 lb potatoes (3 or 4 medium sized), scrubbed but not peeled
• Boiling salted water
• 2 tbsp butter
• 2 eggs
• 8 oz mozzarella cheese, diced fine
• 1/2 cup grated Parmesan cheese
• 1 large zucchini, grated
• 1/4 cup minced peeled onion
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp fine dry bread crumbs

Preparation

Step 1

Cook potatoes in boiling water 25 to 30 minutes, until tender. Drain, peel and mash, using a potato masher. Stir in remaining ingredients except bread crumbs and 1 tablespoon of the butter. Heat oven to 400 F. Generously butter a 9-inch pie plate and sprinkle with half the crumbs. Fill plate with potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining 1 tablespoon butter. Bake 30 minutes, until pie is puffed and golden.

Microwave Instructions: Assemble pie as directed above. Cook about 15 minutes on high, giving dish a quarter turn every 5 minutes. Cover and let stand 5 minutes.