4 c. thinly sliced zucchini
1 c. chopped onion
2 tbsp. butter
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
2 c. shredded mozzarella cheese
Pie crust
2 tsp. prepared mustard

Heat oven to 375 degrees. In 10 inch skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.

In large bowl, blend eggs and cheese, then stir in vegetable mixture. Spread unbaked pie crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18-20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.