1 cup chopped zucchini
1 cup chopped celery
1/2 cup shredded carrots
1/2 cup sliced fresh mushrooms*
1 garlic clove, minced
2 tbsp. oil
1 (15 oz.) can tomato sauce (Hunts)
1/2 cup cooked cut green beans, drained
1/2 cup cooked whole kernel corn, drained
1 tbsp. brown sugar
1 tsp. dried oregano, crushed
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. allspice
1 cup shredded cheddar cheese, for sprinkling
1 pkg. pie crusts (Pillsbury)*

EGG WASH:

1 egg, beaten
1 tbsp. water

Preheat oven to 350°F.

Sauté zucchini, celery, carrots, mushrooms and garlic in hot oil until tender. Add tomato sauce, beans, corn, sugar and seasonings. Simmer uncovered for 5 minutes.

Spoon mixture into pie shell. Sprinkle cheese over top. Put remaining crust over, seal and crimp edges.

Beat 1 egg and 1 tablespoon water together. Brush over the crust. Put foil around the edges.

Bake at 350°F for 20 minutes. Remove foil and bake 20 to 25 minutes more. Let stand for 10 to 15 minutes before serving.

Variations: One (4 oz.) can sliced mushrooms (drained) may be substituted for fresh. I also sometimes use a frozen prepared deep-dish crust with a regular pie crust on top.

Serves 6.

Submitted by: Joan Mathews