Zucchini Cheese Pie

Ingredients

• 4 cup about 1 pound coarsely shredded zucchini
• 1¼ cup shredded Jarlsberg or Swiss cheese, divided
• 1 tsp salt
• ½ tsp crumbled oregano
• 2 Tbsp margarine
• 1 medium onion, sliced
• 1 9-inch baked pastry shell
• 3 Tbsp cornstarch
• ⅛ tsp pepper
• 1¼ cup skim milk
• 2 eggs, lightly beaten

Method

1. Place the zucchini in a colander, sprinkle with the salt and oregano; toss. Let stand 1 hour. With the back of a spoon press out as much moisture as possible. (There should be about 1 cup zucchini.)
2. In a medium skillet, melt the margarine over medium heat. Add the zucchini and onion; cook, stirring frequently, 5 minutes or until tender. Sprinkle 1 cup of the cheese over the bottom pastry shell. Cover with the zucchini mixture.
3. In a medium bowl, stir together the cornstarch, pepper and milk until smooth. Stir in the eggs until well-mixed. Pour over the zucchini mixture. Sprinkle with the remaining 1/4 cup cheese.
4. Bake at 375 degrees 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

Notes

Clipping ("protein when you leave out the meat"). Yield: 8 servings, 470 calories each, 30 percent U.S. RDA protein. The same clipping carries a meatless Greek Style Casserole (eggplant layered with rice, nuts and a tomato-vegetable sauce topped with a nutmeg custard, baked 350 for 35-40 minutes; yield 6 servings), whose ingredient list is cut off on the card.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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