California Vegetable Pie Recipe

Name: California Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 c. chopped onion; 1/2 tsp. salt; 1/8 tsp. pepper; 1 1/2 c. sliced zucchini; 1/4 c. chopped green pepper; 1 tsp. dill weed; 2 Tbsp. margarine; 1 (8 oz.) can Pillsbury crescent rolls; 1 c. Cheddar cheese; 5 tomato slices

Servings: persons

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. sliced zucchini
1/4 c. chopped green pepper
1 tsp. dill weed
2 Tbsp. margarine
1 (8 oz.) can Pillsbury crescent rolls
1 c. Cheddar cheese
5 tomato slices

1
Brown meat and onions; drain.
2
Add salt and pepper.
3
Saute zucchini and green pepper in margarine for 5 minutes.
4
Add dill weed.
5
Make crust from the dough.
6
Place meat and half of the cheese, then the vegetables in pie shell.
7
Add remainder of cheese and top with tomato slices.
8
Bake at 375u00b0 for 25 minutes.
9
Let stand about 5 minutes before serving.
10
Serve with sour cream or plain yogurt topping.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. ground beef, 1/2 c. chopped onion, 1/2 tsp. salt, 1/8 tsp. pepper, and more.

Yes, California Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

California Vegetable Pie

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