Ingredients
- 2 unbaked (9 inch) pie pastry
- 4 medium (1 3/4 pounds) zucchini (cut into 1/4-inch slices)
- 1/2 pound ground beef
- 1 small yellow onion, chopped
- 3 ounces green bell pepper (seeded and chopped, 1/2 pepper)
- 3 tablespoons oil (or butter, do not omit otherwise the filling will be dry)
- 3 garlic cloves, minced
- Crushed chili flakes, pinch (or to taste)
- 1/2 cup bread crumbs (dry)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon seasoned salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 2 medium tomatoes (peeled and sliced)
How to Make
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Step 1: Line a deep-dish 9-inch pie plate with bottom pastry; trim even with edge of plate.
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Step 2: Arrange half of the zucchini slices in pastry shell; set aside.
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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.
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Step 4: Add in butter or oil, garlic and chili flakes continue cooking until the beef is lightly browned (about 10-12 minutes).
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Step 5: Stir in the bread crumbs, Parmesan cheese, seasoned salt and black pepper, oregano and parsley flakes.
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Step 6: Spoon half the ground beef mixture over the zucchini then repeat layers.
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Step 7: Arrange tomatoes over top.
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Step 8: Roll out remaining pastry to fit top of pie; place over filling.
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Step 9: Cut slits in top of pastry, then trim, flute and seal edges.
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Step 10: Bake in a preheated 350 degree F oven for about 50-60 minutes or until golden brown.
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Step 11: Let stand for 5 minutes before cutting.
We hope you enjoy this recipe!
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