1/4 lb. mushrooms, coarsely chopped
1/2 c. (12-14) stoned wheat crackers, crushed
1 c. chopped zucchini
5 tbsp. butter
2 c. shredded Jack or French Fontina cheese
1 c. low fat cottage cheese
3 eggs
1/4 tsp. cayenne
1 tbsp. crushed basil or tarragon
1/4 tsp. paprika

Saute mushrooms in 3 tablespoons butter until limp. Stir in crackers and turn into a well greased 9 inch pie pan. Press in evenly.

Saute zucchini in remaining 2 tablespoons butter. Spread over crust. Sprinkle with shredded cheese.

In a blender whirl cottage cheese, eggs, cayenne and basil (or tarragon) until smooth. Pour into crust and sprinkle with paprika. Bake at 350 degrees 20-25 minutes or until knife comes out clean. Let stand 10 minutes before serving.