3 c. zucchini, chopped
1 (4 oz.) can mushrooms, drained
1 c. chopped onion
1 1/2 cloves garlic, minced
1 1/2 tbsp. butter
1 tbsp. dry sherry or lemon juice
3/4 tsp. basil
1/4 tsp. thyme
3/4 tsp. oregano
1/4 tsp. ginger
Salt and pepper to taste
3 eggs
2 1/2 c. grated Swiss cheese
2 tsp. grated Parmesan (optional)

Toasted very fine bread crumbs for coating 9-inch fluted pie plate and for topping.

Microwave Directions: Melt butter, 45 seconds at full power. Add chopped onions, garlic, zucchini, and mushrooms. Saute 7 minutes on full power, stirring every 3 minutes.

Beat eggs, add wine or lemon juice and seasonings. Mix, then add vegetables and cheese. Pour into buttered and crumb-coated deep 9-inch glass pie plate. Sprinkle top with crumbs. Cook for 13 minutes on full power, turning dish every 3 minutes.

Conventional Oven Directions: Bake at 350 degrees for 40-45 minutes, or until knife inserted into center comes out clean. Serves 6-8.