Ground Beef Zucchini Pie
Recipe: #1929
November 02, 2011
"Freezing is not recommended for this pie, prep time does not include making the pie crust"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (229 g)
- Calories 229.1
- Total Fat - 15.3 g
- Saturated Fat - 4.4 g
- Cholesterol - 38.9 mg
- Sodium - 523 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.1 g
- Sugars - 4.7 g
- Protein - 14.8 g
- Calcium - 131.7 mg
- Iron - 2 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a deep-dish 9-inch pie plate with bottom pastry; trim even with edge of plate.
Step 2
Arrange half of the zucchini slices in pastry shell; set aside.
Step 3
In a large skillet,cook the beef with onion and green pepper over medium heat until meat is no longer pink; drain fat.
Step 4
Add in butter or oil, garlic and chili flakes continue cooking until the beef is lightly browned (about 10-12 minutes).
Step 5
Stir in the bread crumbs, Parmesan cheese, seasoned salt and black pepper, oregano and parsley flakes.
Step 6
Spoon half the ground beef mixture over the zucchini then repeat layers.
Step 7
Arrange tomatoes over top.
Step 8
Roll out remaining pastry to fit top of pie; place over filling.
Step 9
Cut slits in top of pastry, then trim, flute and seal edges.
Step 10
Bake in a preheated 350 degree F oven for about 50-60 minutes or until golden brown.
Step 11
Let stand for 5 minutes before cutting.
Tips
No special items needed.
3 Reviews
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