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From: Susan (
Subject:         Deb: I need a VEGAN replacement in this recipe, thx.
Date: September 29, 2009 at 6:48 am PST


* 4 cups zucchini, thinly sliced
* 1 cup sweet onion, diced
* 1 tablespoon olive oil
* 1/2 cup flat leaf parsley, chopped
* 2 garlic cloves, chopped
* 1 teaspoon herbes de provence (or use oregano)
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper, freshly ground
* 2 tablespoons Dijon mustard
* 2 eggs
* 8 ounces monterey jack cheese, shredded -- I already have the vegan version of this
* 1 prepared pie crust


1. Preheat oven to 375 degrees.
2. Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
3. Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
4. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

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