Zucchini Beef Pie

Nothing better than a recipe that is a main dish and a side dish all in one ! I serve this Zucchini Beef Pie with a huge salad and thats it! It is also great for breakfast, lunch or dinner. Also… its great for on the go and taste amazing even at room temperature. I cut a slice or two, throw them in a bag and in my purse to go on with my day! No need to stop and buy junk that will just make me feel crappy later. One thing that is important is squeezing the excess liquid out of the zucchini. Zucchini has a very high water content which will make this dish a bit running and soggy. It’s easy to do… you just shred the zucchini, place the shredded zucchini in the middle of a large, clean cheese cloth and squeeze! Very simple and great way to avoid the sogginess. Here’s how I make this delicious dish!

Zucchini & Beef Pie

By omitting the cheese and sour cream you can make this dish Paleo and Whole30.  You can also substitute with vegan cheese and vegan sour cream to make it dairy free. So many different ways of making this delicious and perfect for your family! 

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Prep Time 20 minutes mins

Total Time 1 hour hr

Ingredients

  

Beef Mixture

• 1 pound ground beef
• 1 large onion diced
• 4 garlic cloves minced
• 2 teaspoons sea salt
• 1 teaspoon cumin
• 1 teaspoon oregano

Remaining Pie Ingredients

• 3 large zucchini shredded and liquid squeezed out
• 2-4 pasilla or poblano peppers fire roasted, steamed, peeled and sliced
• 3 eggs
• 1-2 cups monterey jack or pepper jack cheese shredded, optional
• 1 cup sour cream optional
• 1 teaspoon sea salt
• 1 teaspoon cumin
• ½ teaspoon ground pepper

Instructions

 

• First roast your chile’s over an open flame.  Get them nice and charred on all sides.  Remove the chiles and place in a bag to steam until they are cool enough to handle. Remove from the bag and rinse off the charred skin.  Place on cutting board and cut the stems off.  Open and scrape the seeds out.  Cut into large slices and set aside. 
• Preheat oven to 375
• Heat a large skillet and add the Beef Mixture Ingredients, cook until the beef is nice and brown! Set aside and allow to cool a bit. 
• Shred the 3 large zucchini squash right into the center of a large piece of cheese cloth.  Squeeze as much of the liquid as you possibly can. Set aside. 
• In a large bowl combine the beef mixture, zucchini and the remaining ingredients. Mix well. 
• Pour contents into a large cast iron skillet or baking pan. 
• Bake until golden brown on top for at least 35-40 minutes. 
• Allow to settle for at least 10 minutes before cutting and serving.