|Butter||45 Milliliter (3 Tablespoon)|
|Zucchini||3 Medium, sliced|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Mozzarella cheese||1⁄2 Pound, grated (250 Grams)|
|Chopped parsley||1⁄4 Teaspoon|
|9 inch unbaked pie shell||1|
Heat the butter in a large saucepan or Dutch oven and add the zucchini, onion, garlic, oregano, basil and black pepper.
Saute, stirring frequently, over medium heat for approximately 15-20 minutes or until the zucchini and onion are fork tender.
Remove the vegetable mixture from the heat and cool slightly.
Beat together the grated cheese and eggs and combine with the vegetable mixture.
Stir in the chopped parsley.
Preheat the oven to 350Â°F (180Â°C).
Bake the pie shell, empty, for approximately 5 minutes.
Remove from the oven and pour the zucchini mixture into it.
Return to the oven and bake for approximately 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Let stand 5-10 minutes before cutting.