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

Melt butter in a large skillet over medium heat. Add zucchini, onion, 1/2 teaspoon salt, oregano, and basil. Cook and stir until zucchini is tender (about 5 minutes). Increase heat and cook until moisture is out, stirring occasionally. Remove from heat; toss with cheese and spread over pie shell. In bowl, mix half & half with cornstarch. Beat eggs, nutmeg, hot pepper, and salt. Pour into pie shell. Bake at 400 degrees until set and lightly browned, about 25 minutes. Serve hot or at room temperature. Makes 6 servings.