Ingredients

• 1⁄4 c whole-wheat or rye bread crumbs
• 1 1⁄2 T olive oil, plus a little more for topping
• 1 medium onion, chopped
• 2 clv garlic, minced
• 2 tomatoes, diced or 14.5 oz canned diced tomatoes, drained
• 3 medium zucchini or summer squash, quartered and thinly sliced
• 1⁄2 t fennel seed, crushed
• 1⁄4 t salt and freshly ground black pepper or to taste
• 3 eggs
• 1⁄3 c milk
• 1 1⁄2 c grated swiss or gruyere cheese
• 3 T freshly grated parmesan cheese
• 1 T butter, optional

Directions

Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed, salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.

Credit:

Willy Street Reader