Potato Cheese Zucchini Pie

By Hklbrries

This is definitely one of my favourite recipes. The first time I attempted it, I gathered my ingredients and visited a good friend who has a good food processor. In minutes we prepared two lovely pies, one for her and one for me. I definitely want a food processor. I'm sure that most people do not have one and that I'm not likely to be able to pop over to my friend's house every time I need a little grating done. I tried this recipe once again with my own two hands and a very ordinary grating utensil. It took much longer, but I have come to the conclusion that it is still well worth the time you spend because it is SO GOOD. Another thing I found that just about any hard cheese can be used and a half cup of chopped meat (ham) can be thrown in to make it more complete.

Alice Ede

Ingredients

• 3 medium potatoes
• 2 eggs
• 1/4 cup medium cheddar cheese, grated
• 1 large zucchini, grated
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp butter
• 8 oz mozzarella cheese, grated
• 1/4 cup Parmesan cheese, grated
• 1/4 cup minced onion
• 2 tbsp fine dried bread crumbs

Preparation

Step 1

Cook potatoes in their skins, peel, mash and let cool. Stir in the remaining ingredients, except bread crumbs and 1 tablespoon butter. Heat oven to 400 F. Generously butter a 9-inch pie plate and sprinkle with half of the bread crumbs. Fill with potato mixture, smoothing the top. Sprinkle with remaining bread crumbs and dot with remaining butter. Bake 30 minutes until pie is puffed and golden. Can be refrigerated up to 8 hours before baking. Just add 15 minutes more to the baking time.