Crustless Zucchini Pie

This is basically a variation on Quiche. I got it from one of my favorite cookbooks, "The Essential Food Storage Cookbook."  It was tasty and easy.

·         ¼ cup butter

·         1 Tablespoon oil

·         4 cups zucchini, thinly sliced

·         1 medium onion, chopped

·         2 tsp dried parsley

·         ½ tsp salt

·         ½ tsp pepper

·         ½ tsp Italian Seasoning

·         ½ tsp garlic powder

·         3 large eggs, beaten

·         2 cups mozzarella cheese, grated

·         ¼ cup Parmesan cheese

Preheat oven to 375 degrees.  In a large skillet, melt butter with oil. Add zucchini and onion. Cook and stir over medium heat for 8 to 10 minutes or until onion and zucchini are soft. Add parsley, salt, pepper, Italian seasoning, and garlic powder.  In small bowl, combine eggs and mozzarella cheese.  Stir egg mixture into zucchini mixture. Pour into a greased 10 inch glass pie plate.  Sprinkle Parmesan cheese evenly over top.  Bake for 20 minutes or until set.  Serves 4 to 6.