2 tablespoons olive oil, plus additional for drizzling over the pie
1 onion, minced
1 pound zucchini, trimmed and sliced thin
1/2 teaspoon herbes de Provence
Salt and freshly ground black pepper to taste
3/4 pound ground veal
1 large egg, beaten lightly
5 tablespoons minced fresh parsley
2 cloves garlic, finely minced
1 1/2 teaspoons each minced fresh thyme and rosemary leaves, or 1/2 teaspoon each dried mint and rosemary, crumbled
1/2 teaspoon Cevender's Greek seasoning, if available
1/2 cup dried or fresh bread crumbs
1/2 cup freshly grated Parmesan, or to taste
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