2 (9 inch) pie shells
2 tbsp. vegetable oil
1 3/4 or 1 med. zucchini cut in 1/4 inch slices
1 med. onion chopped in thin rings
1 med. bell pepper chop in thin rings
1 med tomato cut in cubes
1/2 tsp. garlic powder
1 c. (8 oz.) shredded Monterey Jack cheese
4 tbsp. grated parmesan cheese
2 lb. ham cut in cubes

Cook vegetable until tender or brown for about 2 to 8 minutes. Toss tomato and garlic powder. In the pie shell, put one layer of the vegetable and ham. Sprinkle some of the two kinds of cheese. Put two or three layers using all the vegetables and ham. Cover pie with other pie shell. Bake for 30 minutes at 375 degrees or until golden brown.