1 (9 inch) deep dish pastry shell, unbaked
2 sm. zucchini (approximately 1 lb.)
1 tbsp. butter
1 1/2 tbsp. minced fresh chives
1 tsp. salt
Black pepper
1/4 tsp. oregano
2 c. sour cream
2 lg. eggs, beaten
1/2 tsp. baking powder
3/4 c. Cheddar cheese, grated
1/4 c. Parmesan or Romano cheese, grated
Seasoned bread crumbs
Paprika and or cayenne pepper

Prick crust and bake at 400 degrees for about 8 minutes or until crust begins to turn golden. Remove from oven and cool. Wash and dry zucchini. Cut into 1/8 inch slices. Saute zucchini in butter and add chives, salt, pepper, and oregano. Zucchini should retain its green color. Combine sour cream, eggs, and baking powder. Beginning with zucchini slices on bottom of crust, alternate layers of zucchini, sour cream mixture, and scattering of grated cheese. Continue layer, making tow or more until all ingredients are used. Sprinkle Parmesan cheese and bread crumbs on to and sprinkle paprika or pepper over top for color. Bake at 325 degrees for 40 to 45 minutes until puffy and golden. Serve hot or at room temperature. Serves 4 to 6.