Italian Zucchini Pie

2 T butter
4 cups zucchini, thinly sliced
1 cup onions, chopped
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t dried basil
1/4 t dried oregano
2 eggs, well beaten
8 oz shredded cheese
1 pie crust

Preheat oven to 375º. Melt butter in 12" skillet over medium-high heat. Add zucchini and onions, cook until tender. Stir in spices. In a large bowl, combine eggs and cheese, mix well. Add cooked vegetables to bowl. Pour mixed into a 10" pie pan with crust. Bake for 18-22 minutes, until toothpick comes out clean. Let stand 10 minutes before serving.