Preheat oven to 350°F (175°C).

Line a 9-inch pie plate with the bottom pastry and trim the edges.

Arrange half of the zucchini slices in the pastry shell.

In a large skillet, cook ground beef and green pepper over medium heat until the beef is no longer pink.

Drain any excess fat from the skillet.

Stir in bread crumbs, Parmesan cheese, dried minced onion, salt, dried oregano, dried parsley flakes, and garlic salt.

Spoon half of the beef mixture over the zucchini in the pie shell.

Repeat layers of zucchini and beef mixture.

Arrange sliced tomatoes over the top layer.

Roll out the remaining pastry to fit the top of the pie.

Place the top pastry over the filling and cut slits to allow steam to escape.

Trim, flute, and seal the edges of the pie.

Bake for 60-65 minutes, or until the crust is golden brown.

Let stand for 5 minutes before cutting and serving.