1 c. chopped onion
3/4 lb. mushrooms, sliced
3/4 lb. zucchini, sliced
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/2 lb. (2 c.) shredded Monterey Jack or Swiss cheese
1 pkg. pie crust mix (or make your own)
1 egg yolk
1 tbsp. water

In large skillet, saute onion, mushrooms and zucchini in butter until crisp- tender, about 5 minutes; drain. Add flour, salt, pepper and thyme; mix lightly to coat. Remove from heat. Preheat oven to 375 degrees.

Prepare pie crust mix. Use 2/3 of the dough to make pie crust in a 9-inch pie pan.

Combine mushroom mix and cheese and pour into the pie shell. Use remaining pie dough to make a lattice top on pie. Brush with egg yolk and water mixture. Bake 40 minutes or until golden.