Ingredients
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4 cups zucchini, thinly sliced
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1 cup sweet onion, diced
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1 tablespoon olive oil
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1/2 cup flat leaf parsley, chopped
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2 garlic cloves, chopped
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1 teaspoon herbes de provence (or use oregano)
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1 teaspoon kosher salt
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1/2 teaspoon black pepper, freshly ground
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2 tablespoons Dijon mustard
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2 eggs
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8 ounces monterey jack cheese, shredded
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1 prepared pie crust
Instructions
- Preheat oven to 375 degrees.
- Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
- Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
- Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.