| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | American | Beef | 6 | Servings |
INGREDIENTS
| Single crust pie pastry | ||
| 1 | lb | Ground beef or pork |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 1 | t | Dried basil, oregano |
| savory or marjoram | ||
| crushed | ||
| 3/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 1/2 | lb | Zucchini coarsely shredded |
| about 5 cups | ||
| 2 | Slighlty beaten eggs | |
| 1 | c | Cream-style cottage cheese |
| 1/2 | c | Shredded American cheese |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Salt |
| 1/2 | t | Dry mustard |
INSTRUCTIONS
1998 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 3/4 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 1/2 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@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 306
Total Fat: 33.9g
Cholesterol: 81.1mg
Sodium: 2017.6mg
Potassium: 789.1mg
Carbohydrates: 12.2g
Fiber: 2.8g
Sugar: 7.2g
Protein: 22.4g