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Vegetable Pie

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brunch low carb vegetarian mothers' day american


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8 oz of fresh mushrooms, sliced

1/2 onion, sliced

1 zucchini or yellow squash, sliced

1/2 green pepper, diced

3 Tbsp butter

1 tsp salt

1/4 tsp black pepper

garlic salt to taste

1 10-inch pie shell, baked at 325 degrees for 20 minutes

1 tomato, sliced

1 cup mayo (see below for my substitution)

1 cup shredded mozzarella cheese

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