Mediterranean Pie

Serves 6-8

1 (15 oz.) pkg. Pillsbury roll out pie crusts
3 T. margarine
1 tsp. crushed oregano leaves
1 tsp. crushed basil leaves
3 c. thinly sliced zucchini squash, divided
1 c. diced onion, divided
1 c. diced green pepper, divided
1 can (7 oz.) sliced mushrooms, drained
1 c. diced fresh tomatoes
1 c. shredded parmesan cheese
2 c. shredded mozzarella cheese

Preheat oven to 425 degrees. Set out pie crusts to reach room temperature. In a large skillet sauté the zucchini, onion, peppers and mushrooms in the 3 T. of margarine with the oregano and basil. Saute until vegetables are tender. Roll out one of the pie crust into a greased metal or glass pie plate. Spoon ½ of veges into pie crust. Add ½ c. of tomatoes, ½ c. parmesan cheese and ½ c. mozzarella cheese. Add a second layer of veges and cheeses using the remaining ingredients. Top pie with second pie crust. Cut a small slit in middle of crust. Bake 425 degrees for 35-40 minutes or until crust is golden brown.

Kelli Plummer
Woodstock