A Taste At Home: Beef/Zucchini Pot Pie

One of our neighbors generously shared some of their fresh, homegrown zucchini with us! We had not cooked with zucchini before, so Mom looked on the Internet for some recipes that used zucchini. She found a few, and we tried this one first. With a bit of modifying, this beef/zucchini pot pie turned out excellently, and every one greatly enjoyed it!

Beef/Zucchini Pot Pie
Beef/Zucchini Pot Pie

Beef/Zucchini Pot Pie

Pastry for 2 crust pie, homemade or purchased
1 lb ground beef
1 onion
1 rib celery
5 mini carrots
1 small zucchini
3 Tablespoons all-purpose flour
½ cup tomato sauce
½ cup (heaping) Parmesan cheese
1 scant teaspoon dried leaf thyme
2 tsp ground garlic
1 tsp garlic powder/to taste
1 tsp onion powder/ to taste
1 tsp cumin/ to taste
1 tsp chili powder/ to taste
1 ½ teaspoon salt
½ teaspoon black pepper

Prepare pie crust; divide dough in half for top and bottom crust. Wrap dough portions in plastic wrap; chill for about 30 minutes (a little longer is fine). Prepare filling. In large skillet over medium heat, brown ground beef. In a mini food processer chop/grind onion, celery, carrots, and zucchini (I put in a little of the tomato sauce to help it grind better!) Drain excess fat from meat leaving a few teaspoons (there wasn’t much fat when I made ours so I just left it). Add ground onion, celery, carrots, garlic, and zucchini, into the pan with meat. Cook, stirring often! Add spices. Cook until softened about 10 to 15 minutes. Stir in flour; stir and cook for about 1 minute. Remove from heat and stir in tomato sauce and Parmesan cheese. Set aside while rolling dough.

Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased pie pan. Spoon beef filling into the dough circle. Roll out remaining dough to a circle about 11 inches; place over filling. Fold edges of bottom crust circle over the top circle; pinch to seal all around.

Bake beef pot pie at 400 degrees for about 50 minutes. After cooking about 30 minutes, cover with foil for remaining time if the crust is becoming too brown. Cool 5 minutes before serving.

In Christ,


“He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth” (Psalm 104:14).

8 thoughts on “A Taste At Home: Beef/Zucchini Pot Pie”

  1. Wow! That sounds and looks delicious! Thank you for sharing the recipe! We love zucchini and I am growing it in our garden so I should be able to make this soon! I’ll let you know how we liked it!

    ~Miss Rachel~

  2. Sounds good! We love to eat zucchinni and take the great big ones at the end of year and cut them in half horizontally, take out the seeds, put in a thick spaghetti sauce, cover with cheese and bake.

  3. Don’t forget to make some zucchini bread – my kids love it- I even shred and freeze extra zucchini in ziploc bags when it’s cheap and in season just for this purpose. And zucchini is great in a roasted veggie mix. I roasted zucchini, summer squash , tomatoes, and mushrooms tonight – yum. Just toss with olive oil, salt, pepper, and minced garlic, pour in a baking pan, cover and bake at 375 for 25 minutes – you can put parmesan cheese on top too, if you have it. :^)

  4. That sounds SCRUMMY! Can I just ask if tsp means a teaspoon or a tablespoon? Here in the UK we use tsp for teaspoon, so I’m a bit confused 🙂 Thanks for the recipe!

  5. Dear Anna,
    Thanks for sharing the recipe–it looks delicious. Now tell me, did one potpie feed your whole family??
    Karen N.


  6. i love zucchini. my dad always had it growing in his garden and he and mom would create some delicious things with it. one of our favorite dinners is stuffed zucchini which i will email you the recipe for. and zucchini bread is wonderful for any time of day be it breakfast with a bit of butter on top, or for an afternoon snack. and the bread freezes very well.

    your pie you made with it looks delicious. how many does it serve?

    blessings, mrs. mari
    I think it cut into 8 pieces and 8 were eating that night.


  7. Looks great Anna! I am looking forward to trying it.

    What did you serve it with?

    God-Bless, Ruth
    Just salads.

  8. I have a favourite lunchtime recipe which calls for zuchini. It’s a Mediterranean Couscous.

    Red Onion
    Red Capsicum (pepper)

    Chop up and grill (using the top element in an oven, not the roasting element) until capsicum skin starts to brown/blacken

    Prepare some couscous

    Serve vegetables on bed of cooked couscous and top with feta cheese squares.
    Yummy, healthy and filling!

    Adjust amounts to appetites/people!

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