Ingredients

2 refrigerated pie crusts

3 eggs, beaten

1 1/2 cup ricotta cheese

1/3 cup Parmesan cheese, grated

2 tbs parsley, chopped

1/4 tsp pepper

1 cup zucchini, sliced

1/3 cup onion, chopped

2 cloves garlic, minced

1 tbs olive oil

6 oz can tomato paste

1/3 cup black olives, sliced

1 tbs water

1 tsp marjoram leaves

1/2 tsp salt

6 oz package mozzarella cheese

1 green pepper, cut into strips

1/2 cup fresh mushrooms, sliced

Preparation

  1. Combine eggs, ricotta cheese, parm, parsley, and pepper, mix well. Set aside.
  2. In medium skillet, saute zucchini, onion, and garlic in olive oil. Add tomato paste, oilves, water, marjoram and salt. Mix well.
  3. I pie-crust lined plate, layer half of cheese-egg mixture, mozzarella cheese and tomato mixture. Top with green peppers and mushrooms. Repeat layering of egg-cheese mixture, mozzarella and tomato mixture.
  4. Top with 2nd crust and flute edges.
  5. Brush crust with beaten egg and sprinkle with parm.
  6. Cut several slits in crust.
  7. Bake at 400 degrees for 40-50 minutes or until golden brown.
  8. Let stand 10-15 minutes before serving.