Place pie crust in a 9" deep-dish pie plate; set aside. Bring water to a boil in a large saucepan; add zucchini. Reduce heat; cover and simmer until tender, about 4 minutes. Drain zucchini well in a colander, pressing with a paper towel to remove any excess liquid. In a bowl, whisk eggs until frothy. Stir in zucchini, onion, milk, salt, pepper and 2/3 cup Cheddar cheese. Pour zucchini mixture into pie crust; sprinkle with remaining Cheddar cheese and Parmesan cheese. Bake at 350 degrees for 45 minutes, or until golden and center is set. If crust edges are browning too fast, cover edges with aluminum foil. Let stand several minutes; cut into wedges.
Tip: When chopping onions, celery or green peppers, it takes only a moment to chop some extras. Tuck them away in the freezer for a quick start to dinner another day.
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