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Italian Pie With Zucchini Crust

Submitted by Miss Danielle on Mon, 05/28/2007 - 4:27pm.
Oven Temperature: 
350 degrees F
Ingredients: 

Zucchini Crust:

  • 2 C (about 2 med sized zucch) scrubbed and coarsely grated zucchini
  • 2 eggs, lightly beaten
  • 2 Tblsp 100% pure, cold-pressed olive oil
  • 2 tsp fresh, minced garlic
  • Salt to taste

Italian Pie:

  • 2 T 100% pure, cold-pressed olive oil
  • 1/4 pound ground beef
  • 1/4 pound ground turkey
  • 1 chopped onion
  • 3 large cloves garlic, scrubbed, peeled, and minced
  • 1/2 can (about 14 oz) unsweetened tomato sauce (check ingredients)
  • chopped fresh basil
  • fresh oregano
  • sage to your taste
  • Salt
Instructions: 

Zucchini Crust:

1) Preheat oven to 350.

2) Place grated zucchini into a clean cloth. Wrap it up and gently squeeze the excess moisture out of it.

3)Mix all ingredients in a large bowl. Spoon mixture into a greased, 8-inch pie dish. (I put it into a large casserole)

Italian Pie:

1) Heat oil in a large skillet. Add onions and allow to sweat for a few minutes. Add garlic.

2)Add meat. Brown, then drain off grease. Add tomato sauce and herbs; mix.

3) Simmer, covered, for 10 minutes. Spoon into crust. Bake 30-40 minutes.

If the meat mix is too soupy while you are cooking it, you can add some tomato paste to thicken it.

I'd also suggest putting some veggies in this.

Notes: 

You can also cook the pie filling uncovered for the last 10 minutes to give it a crispy edge (and soak up any excess juices you don't want).

I would suggest cooking the zucchini crust for about 5-10 minutes before adding the filling.