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Zucchini-cheese pie in a potato crust

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Zucchini-cheese pie in a potato crust

 

2 large russet potatoes, grated, 1 large russet potato boiled or

steamed and mashed.

½ cup minced chives of scallion

3 cups grated zucchini (or any summer squash)

2 cups grated cheese (I used a mix of Colby, Swiss and mozzarella)

½ cup chopped parsley

2 large onions, chopped

2-3 bay leaves

Freshly ground white pepper

Salt to taste

 

Preparation:

 

Crust: Grate potatoes after peeling. If you do not want to peel,

scrub them really well and grate with peel. Now squeeze the grated

potatoes as hard as you can and get all the potato juice that you can

out. (Do not discard, you can sue it in soup stock). Add minced

chives or scallions and salt. Oil a pie pan and press the grated

potato so that there are no gaps. Bake at 350F for about 10 minutes,

until half done.

 

Filling: Sautee onions and bay leaves. Add grated zucchini and salt.

Cook until done and turn burner off. Add grated cheeses, chopped

parsley, and mashed potatoes. Mix well. Add white pepper, and adjust

salt to taste. Pour filling into potato crust and bake in preheated

350F oven for 30-40 minutes.

 

Serve warm or at room temperature.

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