3 c. coarsely grated, unpeeled zucchini (3/4 lb.)
Salt
1 (4 oz.) can whole green chilies
3/4 c. sliced green onions and tops
1 1/2 tbsp. butter
1 tbsp. flour
1 c. grated cheddar cheese
1/2 c. shredded Monterey Jack
3 eggs
1 1/2 c. evaporated milk or cream
Freshly ground black pepper

Grate zucchini on a sheet of foil, sprinkle with salt. Let stand 30 minutes. Squeeze out moisture and blot dry. Rinse, seed chilies, blot dry and cut into 1/2 inch pieces. Cook green onions, slowly in melted butter about 1 minute. Toss cheese with flour. Combine eggs, milk, zucchini, onions, and seasonings. Mix well. Stir in cheese and flour. Pour into pastry shell, bake at 350 degrees for 1 hour or until set.