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Categories:
olive oil onion zucchini herbes salt ground veal egg parsley garlic thyme seasoning bread crumbs freshly grated Parmesan
Viewed: 45 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil, plus additional for drizzling over the pie
- 1 onion, minced
- 1 pound zucchini, trimmed and sliced thin
- 1/2 teaspoon herbes de Provence
- Salt and freshly ground black pepper to taste
- 3/4 pound ground veal
- 1 large egg, beaten lightly
- 5 tablespoons minced fresh parsley
- 2 cloves garlic, finely minced
- 1 1/2 teaspoons each minced fresh thyme and rosemary leaves, or 1/2 teaspoon each dried mint and rosemary, crumbled
- 1/2 teaspoon Cevender?s Greek seasoning, if available
- 1/2 cup dried or fresh bread crumbs
- 1/2 cup freshly grated Parmesan, or to taste
Method
- Preheat oven to 350 degrees.
- In a nonstick skillet set over moderately high heat, warm the oil until it is hot, add the onion and cook it, stirring occasionally, for 3 minutes.
- Add the zucchini, herbes de Provence, salt and pepper and cook, stirring occasionally, for 3 to 5 minutes more, or until lightly golden.
- Let cool.
- In a bowl combine the veal, egg, 3 tablespoons of the parsley, the garlic, herbs, Cavender?s Greek seasoning, salt and pepper to taste.
- In a 9 inch greased pie pan sprinkle 2 to 3 tablespoons of the bread crumbs, or enough to coat the bottom of the pan evenly.
- Add half of the zucchini mixture to the pan, arranging it in an even layer, top with the meat and finally cover with the remaining zucchini.
- In a bowl combine the remaining parsley, bread crumbs and the Parmesan and sprinkle the mixture over the top of the pie.
- Drizzle with a little oil.
- Bake the pie in the oven for 20 minutes, or until cooked through and golden.
- Let cool slightly before serving.
- It can be served warm or at room temperature.
