Your favorite pie crust (single crust)
1/4 c. grated Parmesan
1/4 c. grated Cheddar
1/2 c. dry bread crumbs
2 lbs. fresh zucchini (2 med. or 1 lg.)
2 eggs, separated
16 oz. sour cream (light is fine)
2 tbsp. chopped chives
1 tbsp. flour
1 tbsp. sugar
1/8 tsp. cream of tartar
Salt and pepper
Butter

Prepare the pie crust and, before rolling, add about 1/2 the combined cheeses to the dough. Roll, place in large pie plate, and refrigerate. Mix the remainder of the cheeses with the bread crumbs and set aside.

Wash and slice the zucchini into 1/4 inch slices, trying to keep them as even as possible. Drop into boiling, salted water for five minutes, then drain.

Separate the eggs. Beat the egg yolks and stir in the sour cream, chives, flour, sugar, salt and pepper. Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the sour cream mixture. Now you are ready to assemble.

Arrange a layer of the zucchini slices on the bottom of the pie crust, placing them edge to edge. Cover with a small amount of the sour cream mixture. Repeat 2 more times, ending with sour cream on top. Sprinkle the bread crumbs and cheese mixture on top. Dot with butter. Bake for 10 minutes in a 450 degree oven, then turn it down to 325 degrees and continue baking for 40 minutes more. Serves 6-8.