1 pastry shell cooked 2 1/2 c. coarsely grated unpeeled zucchini Salt 4 slices bacon 1/2 c. chopped onion 1 1/2 tbsp. butter 1 tbsp. flour 6 oz. Swiss cheese, grated 3 eggs 1 1/2 c. half and half 1/8 tsp. black pepper
Grate zucchini onto a piece of tinfoil and sprinkle with salt. Let stand 30 minutes. Squeeze out excess moisture and let dry. Cut bacon into small pieces and fry until crisp. Drain on paper towels. In the same pan in either the drippings or the butter saute the onions until tender. Stir in flour and zucchini heat for 1 minute. Spread 1/2 of the cheese and bacon on bottom of shell. Lightly beat eggs, 1/2 and 1/2 and pepper blending until smooth. Pour over mixture in pie shell. Add the rest of the bacon and cheese mixture. Bake at 400 degrees for 15 minutes. Reduce the heat to 350 degrees and bake another 35 to 45 minutes. Let stand 10 to 15 minutes before cutting.
