Pie crust

• 1⅓ cup flour
• ½ teaspoon salt
• ½ cup shortening
• 3 tablespoons water

Pie filling

• 4 cups thinly-sliced zucchini (from about 3 small squash)
• ½ cup chopped onion (about ⅓ large onion)
• ¼ cup parsley (or 2 tablespoons parsley flakes)
• ½ teaspoon salt
• ½ teaspoon basil
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ⅛ teaspoon oregano
• 2 beaten eggs
• 8 ounces (2 cups) shredded mozzarella
• 1½ ounces butter for frying

1. Preheat oven to 375° F/191° C/Gas mark 5.
2. Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, 1 tablespoon at a time, and mixing to make a pliable dough.
3. Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.
4. Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).
5. Stir the seasoning into the vegetable mixture and set aside.
6. Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.
7. Pour the filling into the pie crust and bake for 20 minutes, or until center is set.
8. Serve hot.