It seems like this time of year we are just bombarded with zucchini and tomatoes and every other good thing from our gardens! I was not feeling well today and I just wanted to make something for dinner that would make me feel better and that would use some of my overabundance of produce. I found the most yummy recipe for Zucchini Hamburger Pie in one of my Taste of Home magazines and had to share.
Zucchini Hamburger Pie
Pastry for a double-crust pie (9 inches - I used a Pillsbury)
about 4 cups of diced zucchini (could use shredded for picky eaters)
1 pound of lean hamburger
1/2 cup of finely chopped green or red pepper
1/2 cup dry bread crumbs (I used Panko)
1/2 cup Parmesan cheese
1 Tbls. dried chopped onion (or 1/4 cup finely chopped fresh onion)
1 tsp. each - salt, dried oregano and dried parsley flakes
1/2 tsp. garlic salt (I used granulated garlic)
2 med. tomatoes peeled and sliced
Pastry for a double-crust pie (9 inches - I used a Pillsbury)
about 4 cups of diced zucchini (could use shredded for picky eaters)
1 pound of lean hamburger
1/2 cup of finely chopped green or red pepper
1/2 cup dry bread crumbs (I used Panko)
1/2 cup Parmesan cheese
1 Tbls. dried chopped onion (or 1/4 cup finely chopped fresh onion)
1 tsp. each - salt, dried oregano and dried parsley flakes
1/2 tsp. garlic salt (I used granulated garlic)
2 med. tomatoes peeled and sliced
Line a 9-in. pie plate with bottom pastry. Arrange half of the zucchini in pastry shell; set aside.
In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Flute edges to seal. Bake at 350 for 60-65 min. or until golden brown. Let stand 5 min. before cutting. Enjoy! Yield: 6-8 servings.
This was a really good recipe and will probably be one of those that tastes better the second day. I usually like to put chili sauce or ketchup on things like this, but it was perfect just the way it was. Very delicious!
In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Flute edges to seal. Bake at 350 for 60-65 min. or until golden brown. Let stand 5 min. before cutting. Enjoy! Yield: 6-8 servings.
This was a really good recipe and will probably be one of those that tastes better the second day. I usually like to put chili sauce or ketchup on things like this, but it was perfect just the way it was. Very delicious!
I just love to have shredded zucchini in the freezer for breads and pasta. I always freeze it in 3 cup portions - I think it shrinks a little in the freezer. Most recipes call for 2 cups shredded zucchini in a recipe and this works out perfect. When it thaws, it is always has a lot of liquid in the bag, but I always use it in whatever recipe I am making, because it is the liquid that was expelled from the zucchini anyway.
Happy eating - Love, Barb
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