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Italian Zucchini Quiche

4 cups thinly sliced zucchini
1 cup chopped green onion with stems

1/2 cup chopped parsley
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon basil
2 teaspoons coarse-grained mustard
1/4 teaspoon oregano

2 cups shredded Mozzarella cheese or Monterey Jack
3 beaten eggs

Saute zucchini and green onion in a tiny bit of oil 10 minutes,
stirring occasionally. Stir in parsley, garlic salt, pepper, basil,
mustard and oregano.

Cool mixture, then add cheese and eggs and blend.

Pour into a greased glass pie plate and bake for 25 to 30 minutes
at 375.

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