Beef-zucchini pie

Yield: 6 Servings

Measure Ingredient
Single crust pie pastry
1 pounds Ground beef or pork
½ cup Chopped onion
1 Clove garlic; minced
1 teaspoon Dried basil; oregano, savory, or marjoram, crushed
¾ teaspoon Salt
⅛ teaspoon Pepper
1½ pounds Zucchini coarsely shredded; about 5 cups
2 Slighlty beaten eggs
1 cup Cream-style cottage cheese
½ cup Shredded American cheese
1 teaspoon Worcestershire sauce
½ teaspoon Salt
½ teaspoon 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 minutes.

In skillet cook ground beef or pork, onion, and garlic till meat is browned; drain of fat. Add herb, the ¾ 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 ½ 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.

Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #997 by L979<L979@...> on Jan 8, 1998

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