Beef-Zucchini Pie

Recipe Ingredients

		Single crust pie pastry
1 lb	454g / 16oz	Ground beef or pork
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
1 teaspoon	5ml	Dried basil - oregano, savory, or marjoram, crushed
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 1/2 lbs	681g / 24oz	Zucchini coarsely shredded - about 5 cups
2		Eggs - slightly beaten
1 cup	237ml	Cream-style cottage cheese
1/2 cup	73g / 2.6oz	Shredded American cheese
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dry 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.