Title: Zucchini Hamburger Pie
Categories: Entree Vegetable Ground
Yield: 6 Servings
| 1/2 | lb | Ground beef |
| 1/4 | c | Minced onion |
| 1 | ts | Salt |
| 1/2 | ts | Garlic salt |
| 1/2 | c | Diced green pepper |
| 1 | ts | Dried oregano |
| 1 | ts | Parsley flakes |
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 1 | | Egg, lightly beaten |
| | | Pastry for double-crust deep-dish pie, 9"-10" |
| 4 | c | Sliced zucchini, divided |
| 2 | md | Tomatoes, peeled and thinly sliced |
In a skillet, brown ground beef with onion, salt and garlic salt. Drain
well. Add green pepper, oregano, parsley, bread crumbs, Parmesan cheese and
egg. Mix well and set aside. Place bottom pastry in pie plate. Layer 2 cups
of zucchini in crust. Cover with beef mixture. Cover with tomato slices and
remaining zucchini. Place top pastry over zucchini. Cut a few slits in top
to vent steam. Bake at 350øF for 1 hour or until crust is lightly browned.