4 c. thinly sliced yellow squash
1 c. chopped onion
1/4 to 1/2 c. butter
2 tbsp. parsley flakes
1/2 tsp. salt, pepper and garlic powder
1/4 tsp. basil and oregano
2 beaten eggs
2 c. shredded cheese (I use cheddar and Monterey Jack)
1 deep dish unbaked pie crust

Saute squash and onion in butter about 10 minutes. Stir rest of ingredients in. Pour into pie crust. Bake at 375 degrees for about 30 to 40 minutes.