1/2 c. fine bread crumbs
1 1/2 tbsp. olive oil
1 med onion, diced
2 garlic cloves, minced
2 med. tomatoes, diced
3 med zucchini, quartered length wise and thinly sliced
1 tbsp. fresh rosemary, minced or 3/4 tsp.dried
1/4 tsp. salt
Freshly ground black pepper
3 lg. eggs
1/3 c. milk
1/4 lb. grated or sliced Swiss cheese (about 1 1/3 cups)
3 tbsp. grated Parmesan cheese

Preheat oven to 375 degrees. Grease a 10 inch pie plate or quiche dish with butter, oil or a non stick cooking spray. 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 five minutes.

Raise the heat to high. Mix in the zucchini, rosemary, salt and pepper. Cook until the zucchini is barely tender, about five minutes. (The mixture should begin to stick to the pan.) Remove the pan from the heat and cool five minutes. (The recipe may be prepared in advance to this point and chilled up to 24 hours. Bring to room temperature before proceeding).

Beat the eggs in a large bowl. Stir in milk, then mix in the zucchini mixture. Pour half in the prepared pie plate, top with the Swiss cheese, then pour on the remaining mixture. Sprinkle the Parmesan cheese all over the top.

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