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

Hamburger Zucchini Pie Recipe

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

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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