4 c. thinly sliced zucchini or squash
2 c. thinly sliced onion
1/2 c. butter
1/2 c. parsley
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. sage
1/4 tsp. basil
2 eggs, well beaten
8 oz. shredded sharp Cheddar cheese
Brown or Dijon mustard
2 pie crusts

Preheat oven to 375 degrees. Cook onions, zucchini and butter, stirring about 8 minutes. Add seasonings and parsley. Cool slightly. Blend eggs into cheese and add to zucchini mixture. Spread 2 pie crusts with mustard. Add filling. Bake 18 to 20 minutes or until knife comes out clean. Let stand 10 minutes before serving. Can be frozen before or after baking.