4 c. thinly sliced zucchini (unpeeled)
1 c. chopped onion
1/2 c. butter
1/2 c. chopped parsley or 2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano
2 eggs, well beaten
8 oz. Mozzarella cheese, shredded
1 pie crust (deep pie pan)

In skillet, cook zucchini and onion in butter until tender. Stir in parsley and rest of seasonings. In large bowl, blend eggs and cheese; stir into vegetable mixture. Pour into pie crust.

Bake at 375°F for 30 minutes or until center comes out clean. Let stand for 10 minutes before serving.