2 tbsp. butter
1 lb. zucchini, chopped
1/2 c. sliced onion
3/4 tsp. salt, divided
1/2 tsp. oregano
1/4 tsp. basil
3/4 c. shredded cheese
1 baked 9" pie shell
1 1/2 c. half and half
1 1/2 tsp. cornstarch
3 or 4 eggs
Pinch of nutmeg
Dash of hot pepper sauce

Melt butter in large skillet over medium heat. Add zucchini, onion, 1/2 teaspoon salt, oregano and basil. Cook and stir until zucchini is tender, about 5 minutes or until moisture is evaporated, stirring occasionally. Remove from heat; toss with cheese and put in pie shell. In a bowl, mix half and half with cornstarch. Add and beat well eggs, nutmeg and pepper sauce and remaining salt. Pour into pie shell.

Bake at 400 degrees until set and lightly brown on top, about 25 minutes.