Italian Zucchini Quiche


2 tablespoons butter

3-4 cups zucchini

3/4 cup chopped onion

1 tablespoon parsley or 2 tablespoons fresh parsley chopped

1/4 teaspoon basil or 3 leaves fresh basil chopped

1/4 teaspoon oregano

1/4 teaspoon garlic powder

3 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups shredded mozzarella cheese

1 uncooked pie crust

Saute zucchini and onion in butter until tender. Add parsley, basil, oregano, and garlic powder cook an additional 2 minutes. In bowl beat eggs with fork, add salt, pepper and cheese. Combine egg and zucchini mixture. Pour into 9 inch pie crust. Bake at 375 for 25 minutes or until knife comes out clean. Serve warm. Top with thin slice of tomato when in season.