Italian Zucchini Pie

• 2 cups Bisquick baking mix
• 23 cup water or 23 cup milk
• Dijon mustard
• 4 cups zucchini, sliced thin
• 1 cup onion, chopped
• 1 cup mushroom (optional)
• 2 tablespoons butter
• 2 cups grated mozzarella cheese
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 14-12 teaspoon pepper
• 1 teaspoon basil leaves
• 1 teaspoon oregano leaves
• parmesan cheese

1. Blend the crust ingredients together.
2. Knead with flour until the dough is of pie crust consistency.
3. Roll out and place in a 10" casserole dish as you would for pie.
4. Spread lightly with Dijon mustard.
5. Saute the zucchini, onions, mushrooms, and butter until tender -- about 10 minutes.
6. In a large bowl, mix the cheese, eggs, salt, garlic powder, pepper, basil, and oregano.
7. Add the zucchini mixture.
8. Pour all into the pie crust.
9. Sprinkle with Parmesan cheese.
10. Bake 18-20 minutes and 350 degrees or until a knife inserted in center comes out clean.

bisquick baking, water, mustard, zucchini, onion, mushroom, butter, mozzarella cheese, eggs, salt, garlic, pepper, basil, oregano, parmesan cheese

Taken from www.food.com/recipe/italian-zucchini-pie-167700 (may not work)