Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zucchini And Potato Pie
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- #36406
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound potatoes, scrubbed
boiling salted water
2 tablespoons butter
2 eggs
8 ounces mozzarella or provolone cheese, diced fine
1/2 cup grated Parmesan cheese
1 large zucchini, grated
1 teaspoon fresh oregano
OR
1/2 teaspoon crushed dried oregano
1/4 cup minced onion
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fine dry bread crumbs
directions
Cook potatoes in boiling salted water for 25-30 minutes, until tender. Drain, peel and mash, using a potato masher, ricer or food mill. Stir in remaining ingredients except bread crumbs and 1 tablespoon butter.
Heat oven to 400 degrees F.
Butter a 9 inch pie plate and sprinkle with half the crumbs. Fill plate with the potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining butter. Bake 30 minutes until pie is puffed and golden.
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