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1
Preheat the oven to 350F.
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2
Trim and discard the ends of the zucchini and cut into 1/2-inch pieces.
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3
Peel the onion and potatoes and cut into 1/2-inch pieces.
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4
Place the oil in a large nonstick skillet over medium heat.
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5
Add the zucchini, onion, and potatoes and cook, stirring occasionally, for 10 minutes, or until the potatoes are tender.
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6
Drain the juice from the tomatoes and add them to the pan.
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7
Add the crushed red pepper and cook for 5 minutes, or until the tomatoes are warm.
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8
Season with salt and pepper.
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9
Lay the piecrusts on a flat surface and cut each one in half.
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10
Spoon one-fourth of the vegetable mixture into the center of one half circle of dough.
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11
Wet your finger and dampen the entire edge of the dough, then fold the dough over and press all around the edges with a fork to seal.
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12
Cut a slit in the top of the dough and place on an ungreased baking sheet.
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13
Repeat with the remaining ingredients.
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14
Bake for 30 minutes, or until golden brown, and serve immediately.
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15
Here is some silly trivia about onions: Consuming nearly 67 pounds per year, Libyans eat more onions per capita than any other country.
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16
In comparison, we Americans gobble down a measly 20 pounds per person each year.
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17
My only hope is that they use a proportionate amount of breath mints.
