2 c. sliced zucchini
1 tbsp. butter
1 tbsp. flour
1 med. (3/4 c.) tomato (seeded, chopped and drained)
1 (10 inch) baked pie shell
1/2 tsp. salt
1/2 c. onion (chopped)
1/2 c. shredded Swiss cheese
3 eggs
1 c. Half and Half or milk
1/2 tsp. oregano or crushed basil

In skillet, over medium heat, cook zucchini and onion in butter until lightly browned, about 5 minutes. Sprinkle zucchini mixture with cheese, flour and tomato. Pour into shell. Beat remaining ingredients until well blended. Pour over vegetables and cheese. Bake in preheated oven at 375 degrees, until knife inserted neat center comes out clean, about 30 to 35 minutes. Stand 5 minutes before serving.