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Cheddar, Beef and Zucchini Pie

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40 min prep time
1 hr 35 min total time
13 ingredients
6 servings

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Looking for a tasty baked dinner made using Pillsbury® refrigerated pie crusts and vegetables? Then check out this great beef pie - a hearty meal.

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

Steps

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.

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 15g 77% Trans Fat 1g
Cholesterol: 190mg; 63%
Sodium: 690mg; 29%
Total Carbohydrate: 23g; 8%
Dietary Fiber 1g 5% Sugars 4g
Protein: 23g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 15%; 15%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

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

Comments + Recipe Twists

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