Zucchini Alfredo Pie

1. Preheat oven to 375˚F. Slice zucchini into thin, round semi-circles. Heat a large saute pan over medium heat with the oil and butter then add the zucchini. Add onions, carrots and garlic. Sauté over medium heat until zucchini slices are slightly softened. Remove from heat.
2. In a large bowl, beat 10 of the eggs (set 1 aside) together with basil, oregano, parsley flakes, salt, pepper and Alfredo sauce.
3. Spray two 9-inch pie pans with butter-flavored non-stick spray and press a pie crust into each pan.
4. Place half the carrot and zucchini mixture in each, spreading it out evenly. Layer half of the Parmesan cheese between the two pies then layer on all of the cheddar cheese.
5. Pour all of the egg mixture over top, dividing evenly between the two pie pans.
6. Evenly add remaining zucchini and carrot mixture. Sprinkle remaining Parmesan cheese on top.
7. Separate the yolk from the remaining egg, beat the yolk then brush the edges of the pie crusts with the yolk.
8. Cover each with a sheet of foil coated in spray butter and bake at 375˚F for 30-35 minutes or until the center is just set.