Zucchini | Shredded Carrots Garlic | Onion | Butter Oil | Pie Crusts | Eggs Ragu Roasted Garlic Parmesan Sauce Basil | Oregano | Parsley Flakes Cheddar Cheese | Parmesan Cheese Salt And Pepper
Slice zucchini into thin, round semi-circles or shred the zucchini using a food processor. Place in heated pan with oil and butter. Add onions, carrots then garlic. Sauté over medium heat until zucchinis are slightly softened.
In a bowl, beat 10 eggs together with basil, oregano, parsley flakes, salt, pepper and alfredo sauce. Spray two pie pans with butter and press a pie crust into each pan. Place half the carrot and zucchini mixture in each, spread out evenly. Layer on 1/4 cup of parmesan cheese then all of the cheddar cheese.
Pour all of the egg mixture over the top, dividing evenly between the two pie pans. Evenly add remaining zucchini and carrot mixture. Sprinkle remaining parmesan cheese on top. Separate the yolk from the remaining egg and brush the edges of the pie crusts with the yolk.