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Hamburger Zucchini Pie

Total Time

Prep: 35 min. Bake: 1 hour

Makes

6-8 servings

You'll love the crispy golden crust and the hearty filling in this layered meat pie sent in by Margery Bryan. "It's a great way to use up homegrown zucchini," says the Royal City, Washington gardener. "Plus, the leftovers freeze superbly."

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.

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