Ground Beef Zucchini Pie
November 02, 2011
Categories: Fresh Tomatoes, Comfort Food, Dinner, Main Dish, Beef, Ground Beef, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Make it from scratch, Zucchini more
"Freezing is not recommended for this pie, prep time does not include making the pie crust"
- 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
Line a deep-dish 9-inch pie plate with bottom pastry; trim even with edge of plate.
Arrange half of the zucchini slices in pastry shell; set aside.
In a large skillet,cook the beef with onion and green pepper over medium heat until meat is no longer pink; drain fat.
Add in butter or oil, garlic and chili flakes continue cooking until the beef is lightly browned (about 10-12 minutes).
Stir in the bread crumbs, Parmesan cheese, seasoned salt and black pepper, oregano and parsley flakes.
Spoon half the ground beef mixture over the zucchini then repeat layers.
Arrange tomatoes over top.
Roll out remaining pastry to fit top of pie; place over filling.
Cut slits in top of pastry, then trim, flute and seal edges.
Bake in a preheated 350 degree F oven for about 50-60 minutes or until golden brown.
Let stand for 5 minutes before cutting.
Tips & Variations
No special items needed.