Beef-zucchini Pie

  • on June 4, 2007
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Ingrients & Directions

Single crust pie pastry
1 lb Ground beef or pork
1/2 c Chopped onion
1 Clove garlic; minced
1 ts Dried basil; oregano,
-savory, or marjoram,
3/4 ts Salt
1/8 ts Pepper
1 1/2 lb Zucchini coarsely shredded;
-about 5 cups
2 Slighlty beaten eggs
1 c Cream-style cottage cheese
1/2 c Shredded American cheese
1 ts Worcestershire sauce
1/2 ts Salt
1/2 ts Dry mustard

Prepare pastry; fit into a 9 inch pie plate. Roll edgesunder; flute to make
a high rim. (Do not prick.) Bake the pie shellin a 450 oven for 8 to 10

In skillet cook ground beef or pork, onion, and garlic till meat is
browned; drain of fat. Add herb, the 3/4 teaspoon salt, and the pepper. In
covered saucepan cook zucchini in a small amount of boiling salted water
for 3 to 5 minutes or until tender. Drain thoroughly, pressing out excess
water (shouldhave about 2 cups cooked and drained zucchini).

Combine eggs, cottage cheese, American cheese or process cheese spread,
worcestershire, the 1/2 teaspoon salt, and the mustard; add zucchini. Turn
meat mixture into pie shell; spoon zucchini mixture atop. Bake in 350 oven
about 35 minutes or till zucchini mixture is set. Cool 10 minutes before
serving. Serves 6.

6 Servings

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