Recipe of the Month part 2

Now on to the side dish that we like to serve with the salmon. 

We enjoy this recipe in many ways.  Sometimes we add ground meat to it or will serve it with different meats on the side.  Several years ago we planted zuchinni in the garden and God blessed it so much that I went on a recipe search of how to use it besides in zuchinni bread.  Zuchinni freezes quite well.  You have to drain the water but it works great.  This delicious recipe was shared by a dear friend.  Thanks Ruth!

Zuchinni Quiche

4 cups shredded zuchinni
1 cup chopped onion

1/2 cup chopped fresh parsley (or 2 Tbsp dried flakes)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sweet basil

1/4 tsp garlic powder (or 1 pressed garlic clove)

1/4 tsp oregano

2 eggs
2 cups shredded mozzerella cheese
2 tbsp dijon mustard
one 9" pie crust or you can put the crust in the bottom of a 9 X 13 pan

Sautee zuchinni and onion in butter until tender. 
Stir in seasonings.
Remove from heat.
Mix eggs and cheese together and add to vegetable mixture.
In your unbaked pie crust spread dijon mustard on the bottom and sides.
Pour vegetable mixture in crust.
Bake at 375 degrees for 18-20 minutes or until a knife comes out clean.
Cool 10 minutes and serve.