9" deep dish pie shell
1 tbsp. Dijon mustard
1/4 c. butter
2 lg. zucchini, thinly sliced
1 c. chopped onion
1/2 c. chopped fresh parsley
1/4 tsp. dried whole basil
1/4 tsp. garlic powder
1/4 tsp. ground oregano
2 beaten eggs
2 c. shredded Mozzarella cheese

Bake pie crust at 425 degrees for 6 to 8 minutes. Don't forget to prick crust with fork before baking. Let cool and spread mustard on bottom of crust.

Melt butter in large skillet. Add zucchini and onion. Cook over low heat for 10 minutes, stirring occasionally. Stir in spices. Cover and simmer 5 to 7 minutes. Combine eggs and cheese and stir into zucchini. Pour into pie shell.

Bake at 375 degrees for 50 minutes or until knife inserted 1" from center comes out clean. Let stand 10 minutes before serving. Another idea for all those zucchini.