4 c. zucchini, thinly sliced
1/4 c. (1/2 stick) butter
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp. oregano
8 oz. Monterey Jack cheese, grated
1 c. onion, chopped
1/2 c. fresh parsley, chopped
1/2 tsp. pepper
1/4 tsp. basil
2 eggs, well beaten
2 tbsp. Dijon mustard
1 frozen deep-dish pie shell

Sauté zucchini and onion in butter. Stir in parsley and seasonings. In a large bowl, blend cheese and eggs, then add vegetable mixture. While the above is being prepared, bake a deep-dish pie shell according to package directions; let cool.

In bottom of cooled pie shell, spread mustard, then pour in vegetable/egg mixture. Bake for 20 minutes at 375°F; let stand 10 minutes to set before serving.

Submitted by: Diana Olson