1 sm. to med. size zucchini
1/2 lb. bacon, fried & crumbled
1/4 lb. grated Swiss cheese
1/4 lb. grated New York sharp cheddar
4-5 eggs
1 1/2 c. evaporated milk
1/8 tsp. nutmeg
1/8 tsp. salt
Dash pepper
1 pie crust mix

1. Slice zucchini 1/4" thick.

2. Boil 1 cup water with 1 teaspoon salt. Add zucchini. Boil 3 minutes; drain.

3. Prepare pie crust. Flute edge. Refrigerate.

4. Preheat oven to 375 degrees.

5. Saute bacon until crisp. Drain. Chop. Sprinkle bottom of pie shell.

6. Layer cheeses over bacon.

7. Arrange half of zucchini slices over cheese.

8. In medium bowl mix eggs, milk, nutmeg, salt and pepper. Pour cream mixture into pie shell.

9. Arrange remaining zucchini in pie.

10. Bake 40 minutes or just until puffy and golden. Serve warm.

Test by putting a sharp knife in center. If pie stays solid and knife comes out clean, it's done. Yield: 1 pie.