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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You'll love the crispy golden crust and the hearty filling in this layered meat pie sent in by Margery Bryan. It's a great way to use up homegrown zucchini, says the Royal City, Washington gardener. Plus, the leftovers freeze superbly. Ingredients:
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 turkey or 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 |
Directions:
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.
2. 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.
3. 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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