Beef-Zucchini Pie Recipe - Cooking Index
Beef-Zucchini Pie Recipe - Cooking Index
| Single crust pie pastry | ||
| 1 lb | Ground beef or pork | |
| 1/2 cup | Chopped onion | |
| 1 x | Garlic - minced | |
| 1 teaspoon | Dried basil - oregano, savory, or marjoram, crushed | |
| 3/4 teaspoon | Salt | |
| 1/8 teaspoon | Pepper | |
| 1 1/2 lbs | Zucchini coarsely shredded - about 5 cups | |
| 2 | Eggs - slightly beaten | |
| 1 cup | Cream-style cottage cheese | |
| 1/2 cup | Shredded American cheese | |
| 1 teaspoon | Worcestershire sauce | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Dry mustard |
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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