Crustless Zucchini Pie

1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese

Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.

My kids even like this and it is a great way to use up zucchini.

The Essential Food Storage Cookbook - Tami Girsberger