Hamburger Zucchini Pie

Name: Hamburger Zucchini Pie
Ingredients: Pastry for a double-crust pie (9 inches); 4 medium zucchini, cut into 1/4-inch slices (about 4-1/2 cups); 1/2 pound ground beef; 1/2 cup finely chopped green pepper; 1/2 cup dry bread crumbs; 1/2 cup grated Parmesan cheese; 1 tablespoon dried minced onion; 1 teaspoon each salt, dried oregano and dried parsley flakes; 1/2 teaspoon garlic salt; 2 medium tomatoes, peeled and sliced

10 ingredients

3 steps

Ingredients

Pastry for a double-crust pie (9 inches)
4 medium zucchini, cut into 1/4-inch slices (about 4-1/2 cups)
1/2 pound ground beef
1/2 cup finely chopped green pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon each salt, dried oregano and dried parsley flakes
1/2 teaspoon garlic salt
2 medium tomatoes, peeled and sliced

Directions

1

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange half of the zucchini in pastry shell; set aside.
2

In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic salt. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
3

Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Trim, flute and seal edges. Bake at 350° for 60-65 minutes or until golden brown. Let stand for 5 minutes before cutting.