In a large bowl, combine 1/4 cup of the egg substitute, onion, and
Parmesan cheese. Stir in potatoes. Transfer mixture to an oiled 9
inch pie plate; pat mixture into eh bottom and up the sides.
Bake, uncovered in a 400 degree F. oven for 35 to 40 minutes or
until golden brown. Cool slightly on a wire rack. reduce oven
temperature to 350 degrees F.
In a large skillet cook zucchini and garlic in hot oil until zucchini is
crisp-tender; cool slightly. Place cheese slices in bottom of the
potato crust, tearing to fit. Arrange zucchini mixture over cheese.In
a small bowl combine the remaining 3/4 cup egg substitute, milk,
oregano, pepper and salt. Pour over the zucchini mixture in crust.
Bake in the 350 degree oven for 25 to 30 minutes or until filling
appears set when gently shaken. Let stand for 10 minutes before
serving.