2 tbsp. butter
1/2 c. onions, sliced
3/4 tsp. salt
1/4 tsp. basil
1 (9 inch) pie shell, baked
1 1/2 tsp. cornstarch
Pinch of nutmeg
1 lb. zucchini, trimmed & chopped
1/2 tsp. oregano
3/4 c. Swiss cheese, shredded
1 1/2 c. half & half
3 eggs
Dash of liquid hot pepper sauce

Melt butter and zucchini, onion, salt, oregano, and basil until tender. Continue cooking until moisture evaporates. Toss with cheese and immediately put evenly in pie shell. Mix half and half with cornstarch. Beat eggs, nutmeg, and hot pepper sauce. Pour in pie shell. Bake at 400 degrees until set and lightly browned on top, about 25 minutes.