Zucchini Pot Pie from Italy

This was our "official" vegetarian dinner this week. It is one I have made many times before, but I added yellow squash to it this time because yellow squash was one of the veggies I picked up super cheap last week. It has lots of yummy spices in it, tastes very Italian, and has the consistency of queche. The entire pie added up to less than $4 and since it's already a family favorite I knew it would be a winner.


4 cups zucchini thinly sliced (I don't measure, I just use 3 or 4 of the store sized ones)
1 cup onion, chopped
(yellow squash - not in original recipe)

Saute the above ingredients in olive oil until soft. Add the following and stir well:

1/2 tsp salt
2 T parsley flakes
1/2 tsp pepper
1/4 tsp basil
1/2 tsp garlic powder
1/2 tsp oregano

In separate bowl, combine 8 oz shredded mozzarella cheese and 2 eggs, beaten. Stir this into the zucchini mixture. Pour into a lined pie pan and bake at 375 for 20 minutes or until center is set. Let stand for 10 minutes before serving. For the pie crust you can use your favorite pie crust recipe, or for an easier (though more processed) option, separate all the triangles from a can of crescent rolls and flatten them into the bottom of the pie pan.