Zucchini, Tomato and Swiss Cheese Pie

(based on a recipe in Quick Vegetarian Pleasures, by Jeanne Lemlin, 1992)

1 T butter, divided

¼ c bread crumbs

1-1/2 T olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium tomatoes, seeded and diced

3 medium zucchini, quartered lengthwise and thinly sliced

1/2 t fennel seed, crushed

1/4 t salt

Pepper

3 eggs

1/3 c milk

4 oz grated or sliced Swiss cheese

3 T grated Parmesan cheese

Preheat oven to 375. Use half a tablespoon of butter to grease a pie pan, then sprinkle the bread crumbs over the bottom and sides.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute 10 minutes. Stir in the diced tomatoes and saute 5 minutes. Increase heat to high and mix in the zucchini, fennel seed, salt and pepper. Cook until the zucchini is barely tender, about 5 minutes. Remove the pan from the heat and cool 5 minutes.

Beat the eggs in a large bowl. Stir in the milk, then the zucchini mixture. Pour half of the egg/veggie mixture into the pie pan, top with the Swiss cheese, then pour the rest of the egg/veggie mixture. Sprinkle the Parmesan cheese and dot with the remaining half tablespoon of butter.

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