Ingredients
Pastry for a double-crust pie (9 inches)4 medium zucchini, cut into 1/4-inch slices (about 4-1/2 cups)1/2 pound ground beef1/2 cup finely chopped green pepper1/2 cup dry bread crumbs1/2 cup grated Parmesan cheese1 tablespoon dried minced onion1 teaspoon each salt, dried oregano and dried parsley flakes1/2 teaspoon garlic salt2 medium tomatoes, peeled and sliced
Preparation
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange half of the zucchini in pastry shell; set aside.
In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic salt. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Trim, flute and seal edges. Bake at 350° for 60-65 minutes or until golden brown. Let stand for 5 minutes before cutting.
