4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley or flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well-beaten
2 c. shredded Muenster or Mozzarella cheese
2 tsp. prepared mustard or Dijon

CRUST:

1 1/2 c. flour (1 whole wheat, 1/2 c. white)
1/2 c. oil
1 tsp. salt
1 tbsp. sugar
2 tbsp. cold milk or water

Mix crust ingredients in pie pan, press in pie pan. Heat oven to 375 degrees. In large skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasoning.

In a large bowl blend eggs and cheese. Stir in vegetable mixture. Press crust on an 11 inch greased quiche pan, 10 inch pie pan or a 12 x 8 inch baking dish. (Could also use 8 ounce can of Pillsbury crescent rolls.) Press over bottom and up sides to form crust. Spread crust with mustard and pour in vegetable mixture. Bake at 375 degrees for 18 to 20 minutes or until knife inserted comes out clean. Let stand 10 minutes. Serves 6.