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Cheddar, Beef and Zucchini Pie

Pillsbury® pie crusts provide a simple addition to this cheesy beef and vegetable pie that's baked to perfection.

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( 3 Ratings)

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Prep Time 40 min
Total Time 1 hr 35 min
Servings 6

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3/4: lb lean (at least 80%) ground beef

1/2: cup chopped onion (1 medium)

1/2: cup chopped green bell pepper (1/2 medium)

1 1/2: cups sliced zucchini (1 large or 2 small)

1: tablespoon all-purpose flour

1/8: teaspoon pepper

1 1/2: cups shredded Cheddar cheese (6 oz)

2: Italian plum tomatoes, sliced

3: eggs

1: tablespoon Dijon mustard

1: cup half-and-half or milk

1/2: teaspoon salt

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Directions

1 Heat oven to 400°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. DO NOT PRICK CRUST. Partially bake shell 7 minutes. Remove from oven; immediately press bubbles down with back of spoon. Reduce oven temperature to 350°F.
2 Meanwhile, in 10-inch skillet, cook ground beef, onion and bell pepper over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
3 Stir in zucchini. Cook over medium heat 2 to 3 minutes, stirring frequently, until zucchini is softened. Remove from heat; stir in flour and pepper.
4 Layer beef mixture, cheese and tomatoes in partially baked shell. In small bowl, beat eggs and mustard until well blended. Beat in half-and-half and salt until smooth. Pour over mixture in shell.
5 Bake at 350°F 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges.

EXPERT TIPS

Expert Tips

Italian plum tomatoes are small, oval tomatoes with a firm texture and intense flavor; they can be red or yellow.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 17g, 17% ),
Cholesterol: 190mg; 190%;
Sodium: 660mg; 660%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 3 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/24/2010 9:29:31 PM REPORT ABUSE patienceforj said:

Rating:

It turned into goulash pie more than anything, lol, nothing like the picture. It tasted good, but it feel apart when I tried to scoop it out of the pie plate. Plus the egg liquid mixture was more than the pie could handle and it ended up spilling over the plate. Probably not a remake, but it finally used up the rest of the zucchini!

This reply was: Helpful Inspiring