Cheddar, Beef and Zucchini Pie

  • Prep 40 min
  • Total 1 hr 35 min
  • Ingredients 13
  • Servings 6

Ingredients

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
190mg
63%
Sodium
690mg
29%
Potassium
390mg
11%
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.
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