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Beef-Zucchini Pie

Type: Meat
Serves: 6 people

Recipe Ingredients

  Single crust pie pastry
1 lb 454g / 16ozGround beef or pork
1/2 cup 31g / 1.1ozChopped onion
1   Garlic - minced
1 teaspoon 5mlDried basil - oregano, savory, or marjoram, crushed
3/4 teaspoon 3.8mlSalt
1/8 teaspoon 0.6mlPepper
1 1/2 lbs 681g / 24ozZucchini coarsely shredded - about 5 cups
2   Eggs - slightly beaten
1 cup 237mlCream-style cottage cheese
1/2 cup 73g / 2.6ozShredded American cheese
1 teaspoon 5mlWorcestershire sauce
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlDry mustard

Recipe Instructions

Prepare pastry; fit into a 9 inch pie plate. Roll edges under; flute to make a high rim. (Do not prick.)

Bake the pie shell in a 450F oven for 8 to 10 minutes.

In skillet cook ground beef or pork, onion, and garlic until meat is browned; drain of fat. Add herb, the 3/4 teaspoon salt, and the pepper.

In covered saucepan cook zucchini in a small amount of boiling salted water for 3 to 5 minutes or until tender. Drain thoroughly, pressing out excess water (should have about 2 cups cooked and drained zucchini).

Combine eggs, cottage cheese, American cheese or process cheese spread, Worcestershire, the 1/2 teaspoon salt, and the mustard; add zucchini.

Turn meat mixture into pie shell; spoon zucchini mixture atop. Bake in 325F oven about 35 minutes or until zucchini mixture is set. Cool 10 minutes before serving.

Source:
Better Homes and Gardens Low Cost Cooking

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