| 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 | ts | Dried basil; oregano, savory, or marjoram, crushed |
| 3/4 | ts | Salt |
| 1/8 | ts | 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 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
INSTRUCTIONS
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, 1998
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