Recipe for Zucchini-Pepper Pie 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x (9 inch) pie shell
3 med Zucchini (1 pound), thinly sliced
2 x Onions with tops, thinly sliced
1 x Clove garlic, minced, -or-
1/4 tsp Garlic powder
2 tbl Oil
1 med Tomato, peeled and chopped
1 med Bell pepper, chopped
3/4 tsp Salt
1/2 tsp Basil
1/4 tsp Pepper
3 x Eggs
1/2 cup Whipping cream
Instructions:
Instructions: Prick bottom of pie shell and bake at 450 for 5 to 8 minutes or until lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5 minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil and pepper. Cook over low heat, stirring occasionally, until vegetables are tender and liquid has evaporated (about 15 minutes). Spread vegetables evenly in pie shell. Beat eggs and cream until well mixed. Pour over vegetables. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Yield: 6 to 8 servings,

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