Tomato-Zucchini Pie

Preheat oven to 400°.

Spread mustard evenly over pie shell and cover with Mozzarella.

Make layered overlapping of tomato and zucchini slices alternating for color.

Sprinkle half of garlic, oregano, salt and pepper and drizzle half of olive oil over layer of tomatoes and zucchini.

Make second layer of tomatoes and zucchini and sprinkle with rest of garlic, oregano, salt and pepper and drizzle remaining olive oil on top.

Put pie on baking sheet and bake for 40 to 50 minutes.

Sprinkle with chopped basil and serve.