Servings: 6

9 inch deep-dish pie crust 9 inch deep-dish pie crust
4 cups water 4 cups water
4 cups zucchini, diced 4 cups zucchini, diced
4 eggs 4 eggs
½ cup onion, finely diced ½ cup onion, finely diced
½ cup skim milk ½ cup skim milk
½ teaspoon salt ½ teaspoon salt
½ teaspoon pepper ½ teaspoon pepper
1 cup shredded cheddar cheese, divided 1 cup shredded cheddar cheese, divided
¼ c grated parmesan cheese ¼ c grated parmesan cheese

Preheat oven to 350°F
Place pie crust in a 9 inch deep-dish pie plate; set aside.
Bring water to a boil in a large saucepan; add zucchini.
Reduce heat; cover and simmer until tender, about 4 minutes.
Drain zucchini well in a colander, pressing with paper towels to remove any excess liquid.
In a bowl, whisk eggs until frothy.
Stir in zucchini, onion, milk, salt pepper, and ⅔ cup cheddar cheese.
Pour zucchini mixture into pie crust; sprinkle with remaining cheddar cheese and parmesan cheese.
Bake for 45 minutes, or until golden and center is set.
If crust edges are browning too fast, cover edges with aluminum foil.
Let stand several minutes; cut into wedges.