Ingredients

Instructions

  1. Grate the zucchini, sprinkle it with salt and toss well .
  2. Place in a colander to drain for 30 minutes .
  3. Over a bowl, squeeze the zucchini and save liquid .
  4. Preheat oven to 350 .
  5. In a large skillet melt the butter over medium heat .
  6. Add the onion, garlic and zucchini and cook for 10 minutes .
  7. Add the flour and tarragon and cook over medium low heat for 5 more minutes .
  8. Stir in the reserved zucchini liquid and cook until thickened .
  9. Cool to lukewarm .
  10. In a small bowl beat the egg with the milk .
  11. Stir it into the zucchini mixture along with the cheeses .
  12. Mix well and spoon into the baked pie shell.
  13. Bake at 350 for 35 minutes .
  14. I should be puffy and golden on color .
  15. This is nice served with a tomato corn salad topped with pesto or balsamic dressing .