zucchini hamburger pie |
you'll love the crispy golden crust and the hearty filling in this layered meat pie |
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 beef |
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 |
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. |
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. |
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. |
