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TOMATO AND ZUCCHINI PIE 
CRUST:

1 1/4 c. all purpose flour
1/2 c. crushed cornflakes
1/2 tsp. salt
1/2 c. vegetable oil
2 tbsp. cold water

FILLING:

1 tbsp. olive oil
1 med. onion, thinly sliced
1 med. zucchini, cut into 1/2 inch cubes
1 lg. tomato, cut into 1/2 inch cubes
1/4 c. fresh basil, chopped OR 1/4 tsp. crushed dried basil
1/4 tsp. Italian seasoning, crushed
2 eggs
1 c. half and half
1/4 tsp. salt
1/2 tsp. pepper
4 tbsp. grated Parmesan cheese

375 degree oven. Prepare crust, press into bottom and up the side of a 9 inch pie plate. Bake 8 to 10 minutes until lightly browned. Cool on wire rack. In skillet, heat oil, add onion, cook onion and then add zucchini and saute 2 to 3 minutes. Add tomato, basil and seasoning. Remove from heat after heated through. In small bowl; beat eggs and half and half, salt and pepper. Stir into skillet. Pour mixture into crust. Sprinkle with cheese, bake 30 to 35 minutes until knife inserted in center comes out clean. Cool slightly.
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