1 c. zucchini, thinly sliced
2 oz. chopped onion
1 packet chicken broth
1 clove garlic
1 oz. Parmesan cheese
1/2 tsp. oregano
1/8 tsp. salt, pepper
1 med. tomato, diced
1 c. milk
2 eggs
1 oz. grated cheddar cheese
Dash cayenne pepper

Sprinkle zucchini with salt. Place on paper towel and let stand 1 hour, pat dry.

In a small non-stick skillet combine onion, broth, garlic. Cook until onion is transparent. Remove from heat, add oregano, Parmesan cheese, pepper and mix well.

Cover bottom of 1 quart casserole (spray with non-stick cooking spray) with half the zucchini, top with half tomato then half the onion cheese mixture. Repeat. In medium bowl combine milk, egg, cayenne pepper and beat well. Pour over vegetables. Sprinkle with cheddar cheese. Bake at 325 degrees for 1 hour.