If you like the idea of having pie for supper, this recipe is right up your alley. It’s perfect because it calls for fresh tomatoes, zucchini, onion and green peppers, that are abundant right now. Layer all those good veggies and the meat mixture between two pie crusts, pop it into the oven, and an hour later you have some good eating.
An hour, you say!! Yes, the big problem is that it takes more than an hour to cook. Rather than pace the kitchen, I passed the hour watching Rachel Maddow. By the time she handed off to Lawrence O’Donnell, my pie was done.
On the pro side, the slices cut neatly, there’s no gloppy canned soups involved, and leftovers warm up nicely. But if you’re looking for a more quiche-like filling, Pillsbury’s recipe for Cheddar, Beef and Zucchini Pie is an alternative with a few more calories. The recipe below is adapted from Taste of Home.
Step by Step
Next time I will add a jolt of hot sauce to the hamburger mixture and perhaps some Mozzarella or Cheddar cheese to augment the grated Parmesan already called for in the recipe. I’m thinking I could add the extra cheese to just half the pie as a test.
Zucchini-Tomato Hamburger Pie
- 1/2 lb. ground beef
- 1/4 cup finely chopped onion
- 1 tsp. salt
- 1/2 tsp. garlic salt
- 1/2 cup diced green pepper
- 1 tsp. dried oregano
- 1 tsp. dried parsley flakes
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- Pastry for double-crust deep-dish pie (9 to 10 inches)
- 4 cups sliced zucchini, divided
- 2 medium tomatoes, peeled and thinly sliced
- In a skillet, cook beef, onion, salt and garlic salt over medium heat until meat is no longer pink; drain. Add the green pepper, oregano, parsley, bread crumbs, cheese and egg; mix well. Set aside.
- Place bottom pastry in pie plate; layer 2 cups of zucchini in crust. Cover with beef mixture. Top with tomato slices and remaining 2 cups zucchini. Place top pastry over zucchini. Cut a few slits in top.
- Bake at 350° for 1 hour or until crust is lightly browned.