Ground Beef Zucchini Pie

Prep Time
Cook Time
1h 30m
Ready In

"Freezing is not recommended for this pie, prep time does not include making the pie crust"

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.



Very good and made a great dinner. We just served it with dinner rolls and grapes. Leftovers for lunch tomorrow!

review by:
(28 Nov 2016)


This is a great pie with pretty healthy ingredients. My kids ate it with anticipation, but after the first bite they were hooked! We all loved it and it will be added to our cool weather meal rotation.

review by:
(23 May 2013)


This dinner pie is insanely delish! It's savory and gives you that homey feel when you have it for dinner. Its super good left over too:)

review by:
(2 Nov 2011)