2 1/2 c. shredded zucchini
1/2 tsp. salt
3/4 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
2 eggs
1/2 c. sour cream
1 tsp. dill weed
1/4 tsp. white pepper

HERBED MAYONNAISE:

1 1/4 c. oil
1 egg
1/2 tsp. salt
2 tsp. Dijon mustard
2 tbsp. chopped parsley
1/2 tsp. basil
1/2 tsp. savory
1 clove garlic
2 tbsp. lemon juice

MAYONNAISE - mince garlic and add all ingredients except oil. Slowly add oil and beat until thickened.

QUICHE - Shred zucchini, sprinkle with salt, let meld for 15 minutes. Squeeze zucchini dry and spread evenly over a prepared 9 inch pie shell. Blend together eggs, mayonnaise, dill, sour cream, and pepper. Pour over zucchini, top with Swiss and Parmesan cheese. Bake 35 minutes at 350 degrees.