Zucchini, Tomato And Swiss Cheese Pie - cooking recipe

Ingredients

1 Tbsp. butter
1/4 c. bread crumbs
1 1/2 Tbsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, seeded and diced
3 medium zucchini, sliced thin
1/2 tsp. fennel seed, crushed
1/4 tsp. salt
3 large eggs
1/3 c. milk
1/4 lb. grated or sliced Swiss cheese
3 Tbsp. grated Parmesan cheese
ground pepper to taste

Preparation

Preheat oven to 375\u00b0.
Using 1/2 tablespoon butter, grease the pie plate, then sprinkle the bread crumbs over the bottom and sides.
Heat olive oil in large skillet over medium heat.
Add onion and garlic; saute 10 minutes.
Stir in the diced tomatoes; saute 5 minutes.
Raise the heat to high.
Mix in the zucchini, fennel seed, salt and pepper.
Cook until zucchini is barely tender, about 5 minutes.
(The mixture should begin to stick to pan.)
Remove pan from heat and cool 5 minutes.
Bring to room temperature before proceeding.
Beat eggs in large bowl.
Stir in milk, then mix in the zucchini mixture.
Pour 1/2 into prepared pie plate; top with Swiss cheese, then pour on remaining vegetable mixture.
Sprinkle with Parmesan cheese and dot with remaining butter.
Bake 30 minutes.
Let sit 10 minutes.