Zucchini Pie

Sounds healthy, no?
Well, it's not. But it tastes amazing and is fun and easy to make.
This is adapted from my beloved college choir director, David Connell (but it's definitely adapted, so if you don't like it, don't blame him).

4 cups zucchini, thinly sliced
1 cup onion, chopped
2 eggs, beaten
8 oz. grated mozzarella or muenster cheese
1 premade pie crust (plain pastry to be conventional, graham cracker to be adventurous)
mustard (spicy if you like that kind of thing; I recommend Guilden's spicy)
parsley
fresh garlic
basil
oregano

Preheat oven to 375 degrees.
Spread the mustard in a thin layer over the pie crust.
Saute the onions and zucchini in a large pan over medium heat until they are mostly done.
Combine the herbs and spices, then stir them into the vegetables.
Combine the eggs and cheese in a separate bowl first and then stir them slowly into the vegetables.
If there is a lot of liquid in the pan, pour off some of the liquid so it's not too watery.
Pour the vegetable/cheese/egg mixture into the crust.
Bake at 375 for 20-25 minutes (until it gets a nice golden crust on top).

Yum!!