California Veg. Pie - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0.
In skillet, brown beef and onion, drain and stir in salt and pepper; set aside.
Saute zucchini and green pepper in the margarine for 5 minutes, stirring frequently.
Stir in dill weed.
Separate dough and press over bottom and sides of 9-inch pie pan, or cake pan.
Spoon meat mixture over crust. Sprinkle 1/2 cup cheese over meat.
Spread zucchini mixture evenly over the meat.
Top with tomato slices.
Bake 10 minutes.
Sprinkle remaining cheese over tomatoes and bake an additional 15 minutes. Cool 5 minutes before serving.
Garnish with sour cream and alfalfa sprouts, if desired.
Serves 6.