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Hamburger Zucchini Pie Recipe
Hamburger Zucchini Pie Recipe photo by Taste of Home

Hamburger Zucchini Pie Recipe

Read Reviews (8)
4.78 8
Publisher Photo
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."
TOTAL TIME: Prep: 35 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour
MAKES: 6-8 servings

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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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. Yield: 6-8 servings.
Originally published as Zucchini Hamburger Pie in Quick Cooking May/June 2004, p61

Reviews for Hamburger Zucchini Pie(8)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2013

I did what other reviewers suggested, using shredded zucchini and topping the pie with mashed potatoes instead of a pie crust. It was a delicious, healthy meal!

MY REVIEW
Reviewed Jun. 23, 2013

This pie had a wonderful flavor. I grated the zucchini as well and mixed everything together before putting into crust. I also added 1/2 cup diced onion to beef along with pepper and omitted dried onion.

I like the idea of topping with mashed potatoes and cheese and omitting crust altogether. It would make a great shepherd's pie. Thanks for all the pointers.

MY REVIEW
Reviewed Sep. 11, 2012

Great flavor in this pie. I used garlic powder for my sodium restricted family and it was fine. Too lazy to layer, I mixed everything together and it came out great. Thanks for sharing this gem.

MY REVIEW
Reviewed Mar. 20, 2009 Edited Apr. 30, 2009

This is a very good. My family love this. I froze it and took it on the houseboat..my boys loved it. I just graded the zucchini and mixed it in. In one I added hot chili peppers for my son who likes it hot. This is a Keeper!

MY REVIEW
Reviewed Aug. 26, 2008

You could try just one crust only on top if it's calories your trying to save. Or try using a biscuit like topping. Or even just topping with cheese only without any crust/topping

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