Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Single crust pie pastry |
| 1 pounds | Ground beef or pork |
| ½ cup | Chopped onion |
| 1 \N | 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 \N | 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