1 cup vegetable oil

2 cups milk

2 cups flour

2 egs

1 tbls baking powder

2 tbls. parmesan cheese

1/2 tbls. salt

zucchini

carrot

potato

tomato

salt

parsley

oregano

Cut vegetables into very small pieces.  Cook in skillet till soft, add salt, parsley, and oregano.

Make batter, roll out into two pie pieces.  Lay one on the bottom of a pie pan, then fill with vegetable filling.  Lay second pie crust over.  Cook in oven at 350 for about an hour.