3 eggs, beaten
1 1/2 c. Ricotta cheese
1/3 c. grated Parmesan cheese
2 tbsp. chopped parsley
1/4 tsp. pepper
1 c. chopped zucchini
1/4 c. chopped onion
2 cloves garlic, minced
1 tbsp. oil
2 pie crusts
6 oz. can tomato paste
1/3 c. black olives, sliced
1 tbsp. water
1/2 tsp. marjoram
1/8 tsp. salt
6 oz. sliced Mozzarella
1 bell pepper, cut into strips
1/2 c. sliced mushrooms
1 beaten egg
Parmesan cheese for top of pie

Preheat oven to 400 degrees. Combine eggs, Ricotta, Parmesan, parsley and pepper. Mix well; set aside. In skillet saute zucchini, onion, and garlic in oil until tender. Add tomato paste, olives, water, marjoram and salt. Mix well. This will be thick. (In pie crust lined pan). Layer 1/2 cheese mix, Mozzarella cheese, tomato mix. Top with layer of bell pepper, then mushrooms. Repeat layering with second half of all ingredients. Top with second crust, slit, brush with eggs. Sprinkle with Parmesan. Bake 40 to 50 minutes.