Marge's Zucchini Pie

One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pie

Ingredients

• 4  cups zucchini, thinly sliced
• 1  cup sweet onion, diced
• 1  tablespoon olive oil
• 1⁄2 cup flat leaf parsley, chopped
• 2  garlic cloves, chopped
• 1  teaspoon  herbes de provence (or use oregano)
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper, freshly ground
• 2  tablespoons Dijon mustard
• 2  eggs
• 8  ounces monterey jack cheese, shredded
• 1  prepared  pie crust

Directions

1. Preheat oven to 375 degrees.
2. Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
3. Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
4. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.