Zucchini Tart Yield: 6 servings 1 9" pre-baked pie shell 2 pounds zucchini 1 ½ teaspoons salt 2 tablespoons butter ½ cup chopped onion 1 clove garlic, minced 2 tablespoons all-purpose flour ½ teaspoon thyme 1 egg 2 tablespoons milk ¾ cup grated Swiss cheese ¼ cup grated Parmesan cheese Grate the zucchini, sprinkle it with salt and place in a colander to drain for 30 minutes. Over a bowl, squeeze the zucchini by handfuls to remove as much liquid as you can. Save the liquid. Preheat the oven to 350 degrees. In a large skillet melt the butter. Add the onion and sauté over medium heat until softened, about 5 minutes. Add the zucchini and garlic and cook and stir for 5 minutes. Add the flour and thyme and cook and stir over medium-low heat for 3 minutes. Stir in the reserved zucchini liquid and cook until thickened. Cool to lukewarm. In a small bowl beat the egg with the milk. Stir it into the zucchini mixture along with the cheeses. Mix well and pour into the baked pie shell. Bake in a 350 degree oven until puffed and lightly golden, about 35 minutes.