Cheesy Zucchini Pie

1 pastry for 9-inch pie
1 T. Dijon mustard
¼ C. butter or margarine
2 large zucchini, thinly sliced
1 C. chopped onion
½ C. chopped parsley
½ t. dried whole basil
¼ t. garlic powder
¼ t. oregano
2 eggs, beaten
2 C. shredded mozzarella cheese

Bake pastry shell at 425° for 6-8 minutes. Let cool on wire rack. Spread mustard evenly over bottom of pastry shell.
Melt butter in large skillet. Add zucchini and onions, cook over low heat 10 minutes, stirring occasionally. Stir in parsley, basil, garlic and oregano. Cover and simmer 5-7 minutes. Combine eggs and cheese; stir into zucchini mixture.
Pour mixture into pastry shell. Bake at 375° for 50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.