Ingredients Jump to Instructions ↓

  1. 9 inches 4 medium zucchini, cut into 1/4-inch slices (about 4-1/2 cups)

  2. 1/2 pound ground beef

  3. 1/2 cup finely chopped green pepper

  4. 1/2 cup dry bread crumbs

  5. 1/2 cup grated Parmesan cheese

  6. 1 tablespoon dried minced onion

  7. 1 teaspoon each salt, dried oregano and dried parsley flakes

  8. 1/2 teaspoon garlic salt

  9. 2 medium tomatoes, peeled and sliced

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6-8 servings.


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