Zucchini Casserole

• 3 1/2 c. diced zucchini (3 large)
• 1 large diced onion
• 1 1/2 c. sharp Cheddar cheese, grated
• 1 tsp. oregano
• salt and pepper to taste
• 1/2 c. vegetable oil
• 3 eggs
• 1 1/4 c. Bisquick (dry)
• Basic Shortcrust Pastry for double crust pie
• 5 eggs
• 1 lb. Ricotta cheese
• 2 Tbsp. chopped onion
• 1 c. grated Parmesan
• about 1 Tbsp. chopped parsley
• salt and freshly ground black pepper
• 2 Tbsp. olive oil
• 2 cloves garlic
• 10 oz. tomato puree
• 4 oz. tomato paste
• 1/4 tsp. dried marjoram
• 1/2 tsp. dried oregano
• 2/3 c. sliced ripe olives
• 1/2 lb. thinly sliced Mozzarella cheese
• 1 very large bell pepper

1. Prepare the Shortcrust Pastry as directed.
2. It is especially good (for this pie) if you use only lemon juice and Marsala instead of water to moisten it.
3. Line a 10-inch pie dish and roll out a top crust.

zucchini, onion, cheddar cheese, oregano, salt, vegetable oil, eggs, bisquick, shortcrust pastry, eggs, ricotta cheese, onion, parmesan, parsley, salt, olive oil, garlic, tomato puree, tomato paste, marjoram, oregano, olives, mozzarella cheese, bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629765 (may not work)