Garden Zucchini Pie

Place shredded potatoes in ice water to prevent discoloration. Rinse well and squeeze dry.

In a large mixing bowl, combine 1 egg, the onion and the Parmesan cheese.

Stir in the potatoes. Transfer the potato mixture to a 9-inch pie plate or a 10-inch quiche dish.

Pat the mixture in the bottom and up the sides. Bake uncovered in a 400° oven for 35 to 40 minutes or until golden brown.

Reduce oven to 350°.

In a large skillet, cook zucchini and garlic until crisp-tender and cool slightly.

Arrange zucchini on top of crust.

In a small mixing bowl, combine the remaining 3 eggs, the cheese, salt and pepper.

Pour liquid over zucchini. Bake at 350° for 25 to 30 minutes or until filling appears set when gently shaken.

Let stand for 10 minutes before serving.