4 cups thinly sliced zucchini
1 large thinly sliced onion
3 tablespoons butter
2 eggs
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon black pepper
2 cups (8-ounces) shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9-inches)

1. In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.

2. Cover and freeze for up to 2 months. Or bake, uncovered, at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent over- browning).

3. Let stand for 5 minutes before cutting.

Yield: 6 to 8 servings.