From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 1 (2-crust) pie pastry

  • 1 pound ground beef

  • 1 small onion, chopped

  • 1/2 cup chopped bell pepper

  • 1 teaspoon chopped fresh parsley

  • 2 Tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon oregano

  • 1/2 teaspoon garlic salt

  • 1/2 cup Italian bread crumbs

  • 1/4 cup shredded Cheddar cheese

  • 1 medium zucchini, thinly sliced

  • 2 tomatoes, thinly sliced

  • 2 Tablespoons olive oil

  • 1 Tablespoon (about) milk

  • Pepper to taste

  • Garlic salt to taste


Fit half the pastry into a pie shell.  Brown the ground beef with the onion, bell pepper and parsley in 2 Tablespoons olive oil in a skillet, stirring until the ground beef is crumbly; drain.  Stir in the salt, oregano and 1/2 teaspoon garlic salt.  Combine the bread crumbs and cheese in a bowl and mix well.

Layer the zucchini, ground beef mixture and bread crumb mixture 1/2 at a time in the prepared pie plate.  Arrange the sliced tomatoes over the top and drizzle with 2 Tablespoons olive oil.
  Top with the remaining pastry, sealing the edge and making vents in the top.  Brush the pastry with the milk.  Sprinkle lightly with pepper and garlic salt to taste.  Bake at 350 degrees for 1 hour or until light brown.

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