Ingredients:

1 unbaked pastry shell

1 cup chopped onion

2 garlic cloves, chopped

1 teaspoon olive oil

8 ounces part-skim mozzarella, shredded

1 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped

1 cup evaporated skim milk

1-1/2 teaspoons cornstarch

1/4 teaspoon fresh pepper

3 eggs

Directions:

Place pastry in 10-inch deep-dish pie pan. Softly sauté onion and garlic in olive oil until golden. Spread onions and then cheese over pastry. Arrange tomatoes decoratively in a single layer over cheese. Arrange chopped basil atop tomatoes.

In a blender, combine remaining ingredients and blend well. Carefully pour into pie shell without disturbing tomatoes. Bake 45 minutes at 350F or until knife inserted in middle can be removed clean. Remove from oven and let stand 10 minutes before serving.

Ingredients:

1/2 cup corn bread/muffin mix

1/4 cup grated Parmesan cheese

1/4 cup swiss cheese, shredded

1/4 teaspoon salt

1/8 teaspoon pepper

2 eggs

1/2 cup half-and-half cream

1 tablespoon canola oil

1 cup sliced zucchini

Directions:

In a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini. Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Serves 4.