Too many Zucchinis make Italian Zucchini Pie

My Favorite Zucchini Recipe and the Modified Version

4 cups of chopped zucchini
1 cup chopped onion

Add
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp oregano

Cook 10 minutes in non-stick pan or until onions are translucent 

In a separate bowl add
2 beaten eggs
2 cups of shredded low fat mozzarella cheese

When zucchini mixtures is finished combine with egg/cheese mixture.

(If you don't care about calories, fat, etc. make a crust in a 10"pie pan out of 8 oz can of crescent rolls)
Bake 375 18 - 20 mins
Cover with foil for 10 minutes and then cook an additional 10 minutes for a total of 28 - 30 minutes

Let stand 10 minutes before service (cheese is a little gooey if you don't).

I make it without the rolls, no crust and it's yummy!