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saveliberty

Vegetable Pie

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1 pre-baked pie shell
1/4 to 1/2 lb sliced Swiss cheese (I found 6 ounces to be optimal)
1 large tomato or 2 to 3 Roma tomatoes, sliced
1 zucchini, sliced
2 small mushrooms, diced AFC63152-2596-47CA-B476-80CE0C1D786B.thumb.jpeg.faf67d233224e287f847eb24b907a352.jpegAAFFA641-99C7-4CAA-A1D8-9775A3B71200.thumb.jpeg.61fdf86fbcf4fce3144416f9a71e27e5.jpeg
I used garlic powder to substitute for 3 green onions chopped (Dad can’t eat onions)
1 heaping tbsp dried thyme
Black pepper 
1/2 diced green pepper (I used red as the green ones in the store looked sad)
2 sprigs fresh parsley, finely chopped (I used more- it was probably 2 tbsp)
2 tbsp grated Parmesan (are they kidding? Closer to 1/3 cup
Oil

Preheat oven to 375 degrees.

Line the sliced cheese in the bottom of the pie shell, then follow with a layer of tomato. Then 1/4 tsp of garlic powder, half of the thyme, all of the parsley, zucchini, rest of the thyme, green pepper, mushrooms ( you will skip this one).

Top with Parmesan and then drizzle with oil about 2 tsps.

Bake 25 minutes.

The one you saw, I baked longer because I piled it high, and it was good, but a bit runny.

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