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 lengthwise & 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. (about 1 1/3 c.) grated or sliced Swiss cheese
3 tbsp. grated Parmesan cheese

Preheat oven to 375 degrees. Grease a 10 inch pie plate with butter, oil or a nonstick cooking spray. Sprinkle the bread crumbs over the bottom and sides.

Heat olive oil in a large skillet over medium heat. Add the onion and garlic; saute 10 minutes. Stir in the diced tomatoes and saute 5 minutes.

Raise the heat to high. Mix the zucchini, rosemary, salt and pepper. Cook until the zucchini is barely tender, about 5 minutes. (The mixture should begin to stick to the pan.) Remove the pan from the heat and cook 5 minutes. (The recipe may be prepared in advance to this point and chilled up to 24 hours.) Bring to room temperature before proceeding.

Beat eggs in a large bowl. Stir in milk; then mix in the zucchini mixture. Pour half in the prepared pie plate, top with Swiss cheese; then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese. Bake 30 minutes or until a knife inserted in the center comes out clean and top is golden brown. Let sit 10 minutes. Serves 4-6.