3 med zucchini, quartered lengthwise and thinly sliced
3 large eggs
1/3 cup milk
1/4 lb swiss cheese
3 tbl grated parmesan cheese
1/4 cup bread crumbs
Instructions
Preheat oven to 375
Butter a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom. Allow whatever loose crumbs are there to just sit on the bottom.
Heat a large skillet over med. heat. Add enough olive oil to just coat the bottom, then add the onion, saute until translucent, then add the garlic and saute for another 3 minutes.
Stir in the tomatoes and saute another 5 minutes. Raise the heat to high. Mix in the zucchini, salt and pepper. Cook until the zucchini is barely tender, about 5 minutes. Remove the pan from heat and cool 5 minutes.
Beat the eggs in a large bowl. stir in the milk, then mix in the zucchini mixture. Pour half into the prepared pie plate, top with swiss cheese, then pour in the remaining vegetable mixture. Sprinkle with the parmesan cheese all over the top.
Bake 30 minutes or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 minutes before cutting.
Serving
Suggestions
I have used mushroom and asparagus instead of the zucchini.
Originally Submitted
8/1/2012
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