Zucchini Hamburger Pie

Name: Zucchini Hamburger Pie
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1/2 pound ground beef; 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 large egg, lightly beaten; Pastry for double-crust deep-dish pie; 4 cups sliced zucchini, divided; 2 medium tomatoes, peeled and thinly sliced

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! —Eloise Swisher, Roseville, Illinois

Ingredients

1/2 pound ground beef
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 large egg, lightly beaten
Pastry for double-crust deep-dish pie
4 cups sliced zucchini, divided
2 medium tomatoes, peeled and thinly sliced

Directions

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 zucchini. Place top pastry over zucchini. Cut a few slits in top.
Bake at 350° for 1 hour or until crust is lightly browned.

Nutrition Facts

1 piece: 353 calories, 19g fat (8g saturated fat), 52mg cholesterol, 745mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 11g protein.

Originally published as Zucchini Hamburger Pie in Bountiful Harvest Cookbook

Reviews

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Average Rating:

lmullin

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!
TheChristmasLady

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