Deep Dish Veggie Pie

Vegetable Pot Pie


2 (9-inch) pie crusts
2 to 3 Tbsp. oil
2 medium zucchini
1 medium green pepper
1 medium onion
2 medium ripe tomatoes
2 cloves fresh garlic or 1/2 tsp. garlic salt
1/2 c. Monterey Jack cheese (or may substitute with your favorite cheese)
4 to 5 Tbsp. grated Parmesan cheese


Pop frozen pie shell out of its pan onto wax paper to thaw. Thaw second pie shell in its container. Add oil to frying pan. Add zucchini, cut into 1/4-inch slices; cut onion into 1/4-inch slices and cut green pepper into 1/4-inch cubes. Cook until tender and crisp. Toss in tomatoes, cut into 1-inch cubes and garlic. Spoon half of the vegetable mixture into the thawed pie shell in foil pan.. Sprinkle with one half of the cheese and one half of the Parmesan. Spoon remaining vegetable mixture on top and sprinkle with remaining Monterey Jack cheese. Gently press to flatten out thawed pie crust on wax paper. Place on top of pie; seal edges of crust and flute. Sprinkle remaining Parmesan cheese on top of pie crust. Cut several 1-inch slits on top of crust to vent. Bake pie on cookie sheet at 325 degrees for 40-45 minutes. Cool 10 minutes. Enjoy!

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One thought on “Deep Dish Veggie Pie

  1. Pingback: Zucchini Parmesan | The Recipe Box Show

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