Easy Spinach Zucchini Pie

1 to 2 medium zucchini
2 (10 ounce) pkgs frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1 (3oz) pkg cream cheese, softened
1/4 cup grated Parmesan cheese
3 Tbs dry bread crumbs
1 egg, slightly beaten
1 tsp dried basil leaves
1 cup French's French Fried Onions
1/2 cup shredded cheddar cheese

1) Heat oven to 375F. Using sharp knife, trim off 1 side of zucchini to form a straight edge. Starting at straight edge, cut zucchini lengthwise into eight thin strips (about 1/8 inch thick). Place zucchini strips in shallow dish filled with hot water for about 3 minutes to soften; drain.
2) In large bowl, thoroughly combine spinach, sour cream, cream cheese, Parmesan cheese, bread crumbs, egg, basil and 1/3 cup cup onions. Line bottom and side of 9-inch pie plate or quiche dish with zucchini strips, allowing 3 inches of each strip to hang over edge. Spoon spinach mixture evenly into pie plate. Fold zucchini strips over spinach mixture, tucking ends into center of mixture.
3) Cover pie plate with foil. Bake, covered, for 40 minutes or until zucchini is tender. Top center of pie with cheese and remaining onions. Bake 3 minutes, until onions are golden.

Review: Ah ha! Another double yolked egg! We really have some mutant chickens in our area! This was a yummy dish, that I decided to make in a square pan instead of a pie plate. Mostly because I couldn't find my pie plate!! This was quickly devoured, as Mike and I had seconds and this only made 4 Mariska-sized servings.