3/4 c. shredded Swiss cheese
1 c. whole wheat flour
1 c. oatmeal
1/4 c. Parmesan cheese
1/2 c. butter
5 med. zucchini, sliced 1/8 inch thick
1 lg. onion, chopped
1 red or green bell pepper, chopped
2 tbsp. butter
2 cloves garlic, minced
4 eggs
1 c. plain yogurt
1/2 c. Swiss cheese
1/2 c. Parmesan cheese
2 tbsp. fresh basil or 1 tbsp. dried basil

In a small bowl, mix 3/4 cup Swiss cheese, whole wheat flour, oatmeal and Parmesan cheese. Mix well. With pastry blender, blend in 1/2 cup butter until crumbly. Set aside 1 cup. Press remaining mix in greased springform pan.

In 10-12 inch pan over medium heat. Saute sliced zucchini, chopped onion, and pepper in 2 tablespoons melted butter. Add garlic. Cook, stirring until zucchini is limp; set aside.

In a bowl lightly beat eggs, yogurt, and cheeses. Stir in zucchini mixture and the basil. Spoon into spring form pan. Sprinkle top with remaining crumbs.

Bake uncovered in 375 degree oven about 45 minutes or until torte is putty and no longer jiggles in center when shaken. Cool 25 minutes. Run a knife blade around edge and remove pan sides. Serve in wedges, either warm or cold. Serves 6.

If you don't like Swiss cheese, substitute sharp cheddar or jack cheese. Mozzarella cheese is also a good substitute, but add a bit of oregano for added zip.