Steve,
I have an incredible recipe for Zucchini Pie. It actually won $40,000.00 in a Pillsbury Baking contest quite a few years ago and has been a favorite of mine ever since. Maybe you would like it.
Michelle

4 C. Thin sliced Zucchini
1/2 C. Chopped Parsley
1 C. Chopped onion
1/4-1/2 C. Butter
1/2 tsp. Salt
1/2 tsp Pepper
3 Eggs
3 C. Shredded Mozz. Cheese
1/4 tsp Garlic Powder
1/4 tsp Basil
1/4 tsp Oregano
1 8oz Tube Pillsbury Cresent Rolls
1-2 tsp Grey Poupon mustard

Cook and stir zucchini and onions in butter for 10 min. Stir in Parsley, Salt, Pepper, Garlic Powder, Basil and Oregano.

In seperate bowl, combine 3eggs beaten and mozz. cheese. Stir into zucchini mixture.

For the crust:
Line a 10' pie pan with cresent Rolls. Spread mustard over crust.

Pour zucchini mixture into the prepared crust. Bake @ 375 for 18-20 min. Let stand for 10 min. before cutting. Note: Foil may be added to cover crust only for the last 10 min of baking time to prevent burning.