1-First step: Preheat oven to 350°F. Let the pie dough come to room temperature so it rolls easily.

2-Second step: Roll dough to about 12 inches in diameter, then transfer to a nine-inch deep pie dish. Press into sides and bottom, trim excess leaving half an inch overhang, and fold or crimp edges.

3-Third step: Prick bottom of crust with a fork and place on a sheet pan. Parbake crust for 10 to 15 minutes, then remove from oven.

4-Fourth step: Heat olive oil in a skillet over medium heat, sauté onion and garlic for 30 seconds. Add zucchini, salt, and pepper, and cook for 7 to 8 minutes until zucchini is softened.

5-Fifth step: Transfer about three-quarters of zucchini to parbaked crust using a slotted spoon.

6-Sixth step: In a bowl, mix 6 large eggs, ½ cup skim milk, ½ cup part-skim ricotta cheese, ½ cup part-skim shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 2 tablespoons chopped fresh basil, and salt and pepper until uniform.

7-Seventh step: Pour egg mixture over zucchini in crust. Top with remaining zucchini and 2 tablespoons grated Parmesan cheese.

8-Eighth step: Cover crust edges with foil to prevent burning.

9-Ninth step: Bake at 350°F for 50 minutes to 1 hour, or until eggs are set and top is browned.

10-Final step: Cool for at least 10 minutes before slicing. Garnish with basil and serve in six slices.