1 9 inch pie crust, unbaked

3 C grated zucchini

4 oz green chilies, drained

1 ½ T olive oil

¾ C green onions

1 T flour

1 C cheddar + ½ C Jack cheese

3 eggs + 1 C  milk

Spread the shredded zucchini on a sheet pan, sprinkle with salt, let stand 30 minutes, squeeze and blot dry.

Sauté the onions in the oil until tender.  Add the zucchini and chilies, simmer for a few minutes, stir in the flour and stir until well blended.  Spread veggies into the pie crust, sprinkle with the cheeses, pour the eggs and milk mixture over everything.  Bake at 400 for ~45 minutes.  Let rest for 10 minutes before serving.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.