Ingredients

1/4 cup bread crumbs, regular,
-- wheat-free or gluten-free *
1 tbs unsalted butter
2 garlic cloves, minced
1 1/2 tbs olive oil
1 med onion
2 med tomatoes, seeded and diced
3 med zucchini, quartered lengthwise & thinly sliced
1/4 tsp sea salt
Ground pepper to taste
3 large eggs
1/3 cup low fat milk
1/4 lb shredded Swiss cheese
3 tbs grated Parmesan cheese

Directions

Preheat oven to 375 degrees Fahrenheit. Use half a tablespoon of butter to grease a pie plate, then sprinkle the sides and bottom with the bread crumbs. Set aside.

Heat olive oil in large skillet and saute onion and garlic lightly. Stir in diced tomatoes and saute about 5 min. Mix in zucchini, salt and pepper. Cook until zucchini is barely tender (about 5 minutes). Remove pan from heat and let cool for 5 minutes.

Beat eggs in a large bowl. Stir in milk, then the zucchini mixture. Pour half the mixture into the prepared pie plate, then top with Swiss cheese. Add remaining zucchini mixture, then sprinkle the Parmesan cheese on top and dot with the remaining half tablespoon of butter.

Bake for 30 minutes, or until a knife inserted into the center comes out clean and the top is golden brown. Let sit 10 minutes to set before cutting.

Enjoy with a nice leafy salad on the side!

"This recipe is easy to prepare, easy to clean up and most of the ingredients are things you have on hand. My husband loves it!"

From the kitchen of: Adrienne, Ohio, U.S.A.

Source: Quick Vegetarian Pleasures, by Jeanne Lemlin

* Webmaster's note: This recipe did not originally call for wheat-free or gluten-free breadcrumbs as an option, and was not tested using these alternatives. However, I think they could be easily substituted with little change to the final product.

Recipe published: Summer, 2006

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Vegetarian Recipes

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