Zucchini and Cheese Pie

• 4 cups coarsely shredded zucchini
• 1 tsp. salt
• 1/2 tsp. dried oregano leaves
• 2 tbsp. margarine
• 1 md. onion, sliced
• 1 baked 9-inch pastry shell
• 1-3/4 cup shredded Swiss cheese, divided
• 3 tbsp. cornstarch
• 1/8 tsp. pepper
• 1-1/4 cup skim milk
• 2 eggs, lightly beaten

1. Place zucchini in a colander, sprinkle with salt and oregano; toss to mix.
2. Let stand 1 hour.
3. With the back of a spoon, press out as much moisture as possible in zucchini.
4. There should be about 1 cup pressed zucchini.
5. Melt margarine in a skillet.
6. Add zucchini and onion.
7. Cook, stirring often, for 5 minutes or until tender.
8. Sprinkle 1 cup of cheese over the bottom of the baked pastry shell.
9. Cover with zucchini mixture.
10. Stir together cornstarch and pepper in a small bowl.
11. Add a small amount of cold milk to cornstarch; stir in remaining milk until smooth.
12. Add eggs; mix well.
13. Pour over zucchini mixture in pie shell.
14. Sprinkle remaining cheese over pie.
15. Bake at 375F for 35-40 minutes, or until a knife inserted in center comes out clean.
16. Serve warm.

zucchini, salt, oregano, margarine, onion, pastry shell, swiss cheese, cornstarch, pepper, milk, eggs

Taken from www.foodgeeks.com/recipes/6345 (may not work)