Recipes

Italian Veggie Pie

Susan Andersen's Kitchen Even husbands and kids love this! Great as a complete vegetarian meal or as a side. Ingredients: 1-2 Tbsp margarine, 1 lb zucchini or yellow squash (peeled and sliced), 1 lg onion thinly sliced, 1/2 green pepper in thin strips, 1 lg tomato chopped, 1/2 tsp each of oregano, basil, salt, and ground black pepper, 8 oz. shredded Mozzarella cheese, 1/2 c parmesan cheese, 2-pastry pie crust. Directions: Preheat oven to 400 degrees. Line bottom of 9 in. pie pan with pastry, sprinkle with 3 TBSP Parmesan cheese, Saute onion, green pepper and squash in the margarine until tender then sprinkle with herbs, salt and pepper. Spoon half the mixture into the pan, top with half the chopped tomato and half the mozzarella and parmesan cheese. Repeat layers, top with 2nd pastry. Slit top crust, bake at 400 degrees for 25-30 minutes or until the crust is golden brown. Let stand 10-15 minutes before serving.