CRUST:

3/4 c. instant potato flakes
3/4 c. flour
1/4 c. water
1/4 c. grated Parmesan cheese
1/8 tsp. onion salt
1/3 c. soft butter

FILLING:

3 med. (2 c.) thinly sliced zucchini
1/2 c. sliced onion
3 1/2 oz. pkg. pepperoni, chopped
2 tbsp. oil
8 oz. tomato sauce
1/4 tsp. pepper
1/2 c. instant potato flakes
1/2 tsp. salt
1/2 tsp. oregano leaves
4 oz. shredded Mozzarella cheese

CRUST: Lightly measure flour into a cup. In medium bowl mix together flour, potato flakes, cheese and salt. Cut in butter. Mix until crumbly; add water; stir until dough holds together. Press into 9" or 10" pie pan.

FILLING: In large skillet cook zucchini, onion and pepperoni in oil until tender. Stir in tomato sauce, potato flakes and seasonings. Spread mixture into crust. Sprinkle with Mozzarella. Bake at 375 degrees for 20 minutes.