California Veg. Pie
A vibrant, cheesy vegetable and beef pie with fresh tomatoes, perfect for family dinners or casual gatherings, offering rich flavors and hearty textures.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a skillet, brown the ground beef and chopped onion. Drain excess fat, then stir in salt and pepper; set aside.
- Sauté zucchini slices and chopped green pepper in margarine for 5 minutes, stirring frequently.
- Stir in dill weed into the zucchini mixture.
- Separate the crescent roll dough and press it over the bottom and sides of a 9-inch pie or cake pan to form a crust.
- Spoon the cooked meat mixture over the crust. Sprinkle 1/2 cup shredded Cheddar cheese over the meat.
- Spread the sautéed zucchini and green pepper mixture evenly over the meat.
- Arrange fresh tomato slices on top of the zucchini mixture.
- Bake for 10 minutes.
- Sprinkle the remaining cheese over the tomatoes and bake for an additional 15 minutes.
- Cool for 5 minutes before serving. Garnish with sour cream and alfalfa sprouts if desired.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with lentils or a plant-based meat alternative. You can also add other vegetables like bell peppers or mushrooms for extra flavor. If you prefer a flakier crust, consider using a homemade pie crust instead of crescent rolls. Ensure to drain any excess moisture from the vegetables to prevent a soggy bottom.
Serving Suggestions
This pie pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. For added flavor, serve with a dollop of sour cream and garnish with alfalfa sprouts. To elevate the dish, consider serving it alongside a side of Mom'S Spaghetti Meat Sauce for a hearty dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or in a preheated oven at 350°F for about 10-15 minutes until heated through. This will help maintain the texture of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of California Veg. Pie contains roughly 215 calories, with 5g protein, 26g carbohydrates, and 11g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1452mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses such as mozzarella, Monterey Jack, or even a spicy pepper jack for a kick. Each will add its unique flavor to the pie, so choose based on your preference.
Can I prepare this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Cover it tightly and store it in the refrigerator. When ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I serve with California Veg. Pie?
This dish is versatile! It pairs well with a light salad, steamed broccoli, or a side of garlic bread. You can also serve it with a quick dipping sauce, such as ranch or a tangy vinaigrette, to enhance the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).