- Recipes Home
- Interest Groups
Gardener's Vegetable Pie Recipe
|Egg||1 , beaten|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Zucchini||2 Cup (32 tbs), sliced|
|Green onion||1⁄4 Cup (4 tbs), sliced|
|Fresh mushrooms||1 Cup (16 tbs), halved|
|Tomatoes||1 1⁄2 Cup (24 tbs), chopped|
|Italian seasoning||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1727 Calories from Fat 803
% Daily Value*
Total Fat 91 g139.5%
Saturated Fat 55.6 g278%
Trans Fat 0 g
Cholesterol 469.9 mg
Sodium 3829.6 mg159.6%
Total Carbohydrates 161 g53.7%
Dietary Fiber 23.3 g93.1%
Sugars 25.8 g
Protein 77 g154.4%
Vitamin A 140.4% Vitamin C 377.1%
Calcium 182.5% Iron 51.4%
*Based on a 2000 Calorie diet
2. Peel potatoes and place in mixing bowl. Mash potatoes. Stir in remaining ingredients. Set aside.
3. Combine zucchini, green onion, mushrooms, and tomatoes in 2-quart casserole. Cook, covered, on Full Power for 8 to 10 minutes, or until all are tender. Stir halfway through cooking time. Drain well. Add seasonings.
4. Place potato mixture in 9-inch pie plate and form into crust. Spoon cooked vegetables into crust. Heat on Full Power for 4 to 5 minutes, or until heated through.
5. Sprinkle shredded Cheddar cheese over top. Let stand for 5 minutes to melt cheese.