Garden Zucchini Pie

1/4 cup refrigerated egg product,
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
3 cups refrigerated, shredded hash brown potatoes (about 1/2 of a 20-ounce package)
2 medium zucchini, thinly sliced (2 1/2 cups)
1 clove garlic, minced
1 teaspoon cooking oil
3 ounces sliced reduced-fat Swiss cheese
3/4 cup refridgerated egg product
1/4 cup skim milk
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1/8 teaspoon salt

Combine the 1/4 cup egg product, onion, and Parmesan cheese in a large mixing bowl. Stir in potatoes. Transfer mixture to a greased 9-inch pie plate; pat mixture into the bottom and up the sides.

Bake, uncovered in a 400 degree oven for 35 to 40 minutes or til golden. Cool slightly on a wire rack. Reduce oven temperature to 350.

Cook zucchini and garlic in hot oil in a large skillet till zucchini is crisp-tender; cool slightly. Place cheese in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
Combine the 3/4 egg product, milk, oregano, pepper, and salt in a small mixing bowl. Pour over the zucchini mixture in the crust.

Bake in the 350 oven for 25 -30 minutes or till filling appears set when gently shaken. Let stand 10 minutes before serving.

I almost always get lots of fresh zucchini out of the garden when I have planted one, so I love recipes like this one where I can put those garden zucchini to good use!