2 tbsp. butter
1/2 c. sliced onion
3/4 tsp. salt, divided
1/4 tsp. basil
1 baked 9 inch pie shell
1 1/2 tsp. cornstarch
Pinch nutmeg
1 lb. zucchini, trimmed and coarsely chopped
1/2 tsp. oregano
3/4 c. shredded Swiss cheese
1 1/2 c. half and half
3 eggs
Dash hot pepper sauce

Melt butter in large skillet over medium heat. Add zucchini, onion, 1/2 teaspoon salt, oregano and basil. Cook and stir until tender, about 5 minutes. Increase heat and continue to cook until moisture is completely evaporated, stirring occasionally. Remove from heat, toss with cheese and immediately put evenly on bottom of pie shell. In bowl mix half and half with cornstarch. Beat in eggs, nutmeg, pepper sauce and remaining salt. Pour into pie shell. Bake at 400 degrees until set, about 25 minutes. 6 servings.