2 c. zucchini squash, grated
2 tbsp. butter
1/2 lb. sweet Italian sausage
2 tbsp. butter
1 c. Swiss cheese, shredded
4 eggs, beaten
1 c. milk
1/2 c. heavy cream
1/4 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 pie shell, prebaked for 8 minutes at 400 degrees

Saute squash in butter until tender; put in bowl. Remove casing from sausage and crumble up, then brown in 2 tablespoons butter. Spread squash in prebaked pie shell. Sprinkle 3/4 of sausage, then Swiss cheese. Mix eggs, milk, cream, Parmesan cheese, salt and pepper, and pour over top. Place sausage crumbs on top. Bake at 450 degrees for 15 minutes and 350 degrees for 15 minutes. Let stand for 15 minutes before serving.