9 inch single pie crust, unbaked
4 c. thinly sliced zucchini
1 c. chopped onion
2 cloves garlic, minced
3 T. margarine
½ c. snipped parsley
¾ t. dried basil (or a larger amount of fresh basil)
½ t. salt
½ t. dried oregano
½ t. pepper
2 beaten eggs
1 ½ c. shredded mozzarella cheese
2 t. Dijon mustard
Line pie crust with a double thickness of heavy-duty foil. Bake in a 450 degree oven 5-7 minutes. Remove foil. Bake 5-7 minutes more or until pastry is golden. Reduce oven temperature to 375 degrees.
Meanwhile, in a large skillet, cook zucchini, onion and garlic in butter or margarine for 10 minutes. Stir in parsley, basil, salt, oregano, and pepper. In bowl, combine eggs, cheese, and mustard. Pour filling into hot crust. Bake in a 375 degree oven 20 to 25 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.