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Prep Time:

35 minutes

Cooking Time:

20-25 minutes


  • 5-6 Sheets phylo dough
  • 2 tsp Dijon Mustard
  • 4 cups Sliced Zucchini
  • 1 cup chopped onions
  • 6 tbl Butter cubed
  • 2 eggs slightly beaten
  • 1 cup shredded mozzarella
  • 1 cup monterey jack cheese
  • 2 tbl dried parsley flakes
  • 1/2tsp salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano


Layer phylo dough in pie plate brushing with melted butter.
Spread with mustard.

In a large skillet, saute
zucchini and onion in butter until tender. In a large bowl, combine the eggs,
cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375* for 20-25
minutes or until a knife inserted near the center comes out clean. Cover edges
loosely with foil if crust browns too quickly.