Try this Beef-Zucchini Pie recipe, or contribute your own.
Suggest a better descriptionPrepare 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
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 261 | ||
Calories from Fat: 175 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 214mg | 7 % | |
Potassium 265.6mg | 7 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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