1 tsp. cornstarch
1/2 tsp. dried whole oregano
1 c. canned stewed tomatoes
1 1/2 c. skim milk
4 eggs
1 tbsp. all-purpose flour
2 c. shredded zucchini
1/4 c. chopped onion
1/2 c. (2 oz.) shredded Swiss cheese
1/2 c. (2 oz.) shredded low fat process American cheese
2 tbsp. grated Parmesan cheese
Vegetable cooking spray

1. Combine cornstarch and oregano in a small saucepan. Add tomatoes, stirring well; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Keep warm.

2. Combine milk, eggs and flour in a large bowl; beat well using a wire whisk. Add zucchini, onion and cheeses, stirring well.

3. Pour egg mixture into a 9 inch round quiche dish coated with cooking spray. Bake at 350 degrees for 1 hour.

4. Spoon tomato mixture over quiche. Cut into wedges, and serve warm.