1. Brown meat with onions, salt and garlic salt; drain.  Stir in green pepper, oregano, parsley, bread crumbs, Parmesan cheese, and egg until well mixed; set aside.
2. Spread 2 cups zucchini in pie pan; cover with meat mixture.  Top with tomato slices and rest of zucchini.  Cover with pie crust, cutting steam vents.
3. Put into preheated 350° oven and bake 1 hour or until crust is lightly browned.

The original recipe called for a double pastry crust, but there seems to be too much liquid in the filling so that the bottom crust turns out soggy.  It is better with just the top crust.