Zucchini Hamburger Pie Recipe

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. Yield: 6-8 servings.