1 lb. ground beef1/2 cup chopped onion1/2 tsp. salt1/8 tsp. pepper1 & 1/2 cup sliced zucchini1/4 cup chopped green pepper1 tsp. dill seed1/4 tsp. salt2 T. butter1 (8 oz.) can crescent rolls1 cup cheddar cheesetomato slices, enough to cover pieserve with (optional): sour cream, alfalfa sprouts
Heat oven to 375 degrees. In skillet, brown ground beef and onion; drain. Stir in the 1/2 teaspoon salt and the pepper; set aside. Saute zucchini and green pepper in butter for 5 minutes, stirring frequently. Stir in dill seed and the 1/4 teaspoon salt.Separate dough into 8 triangles. Place triangles in ungreased 9 inch pie pan; press over bottom and up sides to form a crust. Spoon meat mixture over crust. Sprinkle 1/2 cup of shredded cheese over meat mixture. Spread zucchini mixture evenly over meat; top with tomato slices. Bake at 375 degrees for 10 minutes. Sprinkle remaining 1/2 cup shredded cheese over tomatoes; return to oven and bake an additional 15 minutes. Cool 5 minutes before serving. Garnish with sour cream and alfalfa sprouts (or lettuce). Cut into wedges to serve 6 (if you're lucky!)
P.S. I didn't actually follow the recipe for this picture. I used a sourdough pizza-type dough for the crust, and an extra-big pie pan to fit in a few more veggies.