2 tbsp. butter
1 lb. (2 c.) zucchini, trimmed and coarsely chopped
1/2 c. onion, sliced
3/4 tsp. salt, divided
1/2 tsp. oregano
1/4 tsp. basil
3/4 c. shredded Swiss cheese
1 baked 9 inch pie shell
1 1/2 c. half and half milk
1 1/2 tsp. cornstarch
3 eggs

Melt butter in large skillet over medium heat. Add zucchini, onion, 1/2 teaspoon salt, oregano, basil. Cook and stir until zucchini is 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 distribute evenly on bottom of pie shell. In bowl, mix milk with cornstarch. Beat in eggs, salt. Pour into pie shell. Bake at 400 degrees until set and lightly brown, about 25 minutes. Serve hot or at room temperature.