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

Zucchini Hamburger Pie Recipe

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This is a family favorite handed down from my dear aunt. It is such a hearty pie that it satisfies the appetite well. And my family has always enjoyed the idea of having pie for supper!
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 6-8 servings

Ingredients

  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 cup diced green pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon 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

Nutritional Facts

1 serving (1 piece) equals 353 calories, 19 g fat (8 g saturated fat), 52 mg cholesterol, 745 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein.

Directions

  1. 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.
  2. Place bottom pastry in pie plate; layer 2 cups of zucchini in crust. Cover with beef mixture. Top with tomato slices and remaining zucchini. Place top pastry over zucchini. Cut a few slits in top.
  3. Bake at 350° for 1 hour or until crust is lightly browned. Yield: 6-8 servings.
Originally published as Zucchini Hamburger Pie in Bountiful Harvest Cookbook 1994, p23

Nutritional Facts

1 serving (1 piece) equals 353 calories, 19 g fat (8 g saturated fat), 52 mg cholesterol, 745 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein.

Reviews for Zucchini Hamburger Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Aug. 9, 2013

I made this last night for my husband and I, my garden is overflowing with zucchini. Green peppers do not agree with me so a substituted celery. I used 1/4 cup parmesan cheese and 1/4 cup of 6 Italian blend cheese and sprinkled a little cheese on top of the 1st layer of zucchini. I wish I would have done an egg white wash and prebaked the crust though, the bottom crust got mushy from the zucchini. I did however put an egg white wash on the top, sprinkle with garlic powder and parmesan cheese before baking. It was soooo good!

MY REVIEW
Reviewed Aug. 25, 2010

What a lovely tasting dish. I even used the store bought crust. It was easy to make and the taste is yummy. Thanks for sharing

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