Maria's Meat Pie

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
		Additional for drizzling over the pie
1		Onion - minced
1 lb	454g / 16oz	Zucchini - trimmed, sliced thin
1/2 teaspoon	2.5ml	Herbes de Provence
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Ground veal
1 lb	454g / 16oz	Egg - beaten lightly (large)
5 tablespoons	75ml	Minced fresh parsley
2		Garlic cloves - finely minced
1 1/2 teaspoons	7.5ml	Minced fresh thyme leaves
		= (or 1/2 tspn dried mint, crumbled)
1 1/2 teaspoons	7.5ml	Minced rosemary leaves
		= (or 1/2 tspn dried rosemary, crumbled)
1/2 teaspoon	2.5ml	Cevender's Greek seasoning - if available
1/2 cup	73g / 2.6oz	Dried or fresh bread crumbs
1/2 cup	118ml	Freshly-grated Parmesan - or to taste

Recipe Instructions

Preheat oven to 350 degrees.

In a nonstick skillet set over moderately-high heat, warm the oil until it is hot, add the onion and cook it, stirring occasionally, for 3 minutes. Add the zucchini, herbes de Provence, salt and pepper and cook, stirring occasionally, for 3 to 5 minutes more, or until lightly golden. Let cool.

In a bowl combine the veal, egg, 3 tablespoons of the parsley, the garlic, herbs, Cavender's Greek seasoning, salt and pepper to taste.

In a 9-inch greased pie pan sprinkle 2 to 3 tablespoons of the bread crumbs, or enough to coat the bottom of the pan evenly. Add half of the zucchini mixture to the pan, arranging it in an even layer, top with the meat and finally cover with the remaining zucchini.

In a bowl combine the remaining parsley, bread crumbs and the Parmesan and sprinkle the mixture over the top of the pie. Drizzle with a little oil.

Bake the pie in the oven for 20 minutes, or until cooked through and golden. Let cool slightly before serving. It can be served warm or at room temperature.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A50) - from the TV FOOD NETWORK

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