Swiss Zucchini Pie

Name: Swiss Zucchini Pie
Ingredients: 1/4 cup Bread crumbs; 1 Tbsp Unsalted butter; 2 cloves Garlic, minced; 1 1/2 Tbsp Olive oil; 1 ea medium Onion; 2 ea medium Tomatoes, seeded and diced; 3 ea medium Zucchini, quartered lengthwise & thinly sliced; 1/4 tsp Sea salt; to taste Ground pepper; 3 ea large Eggs; 1/3 cup Low fat milk; 1/4 lb Shredded Swiss cheese; 3 Tbsp Grated Parmesan cheese

July 20, 2006 Other Contributors

About

“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! Enjoy with a nice leafy salad on the side!”

Adrienne R. – Contributor

Ingredients

Bread crumbs		1/4 cup
Unsalted butter		1 Tbsp
Garlic, minced		2 cloves
Olive oil		1 1/2 Tbsp
Onion		1 ea medium
Tomatoes, seeded and diced		2 ea medium
Zucchini, quartered lengthwise & thinly sliced		3 ea medium
Sea salt		1/4 tsp
Ground pepper		to taste
Eggs		3 ea large
Low fat milk		1/3 cup
Shredded Swiss cheese		1/4 lb
Grated Parmesan cheese		3 Tbsp

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.