1 pint heavy cream
3/4 cup Zesty Italian-style dressing
1/4 cup Worcestershire sauce
1/2 cup shredded Romano cheese
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon onion salt
1 cup chopped onion
1 cup roma (plum) tomatoes
1 cup shredded mozzarella cheese
1 cup evaporated milk
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons freshly grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together 3/4 cup butter and heavy cream. Stir in zesty Italian-style dressing, Worcestershire sauce, cheese, tomatoes and mozzarella cheese. Mix all together. Spread mixture over the bottom of an 8 inch pie pan and add oven roasting rack.
Roast the pie for 50 to 60 minutes in the preheated oven until zucchini is tender. Let rest for 10 minutes before slicing.