1 1/2 lb. zucchini
salt
3 medium ripe tomatoes
4 tbsp. butter
1 tbsp. oil
3 eggs, separated
2 cups Swiss cheese, grated
1/2 cup Feta cheese
freshly ground pepper
1 tbsp. fresh basil, chopped or mint

Wash zucchini and cut into 1/4-inch slices. Sprinkle lightly with salt, drain, and pat dry with paper towels.

Peel the tomatoes, cut in half horizontally, and remove the seeds. Heat 2 tablespoons butter with the oil in a large sauté pan. Sauté the zucchini on both sides and drain on paper towels. Lightly brown the tomatoes until they soften slightly. Cool. Beat the egg yolks and set aside. Reserve the whites.

Place half the zucchini in a buttered 9 x 12-inch dish. Sprinkle with 1/3 of the grated Swiss cheese and half of the Feta cheese. Dot with 1 tablespoon butter, and sprinkle with salt, pepper, and half of the basil or mint.

Beat the egg whites and fold gently into the yolks. Spread half of this mixture over the cheese.

Press down the halved tomatoes a little, and arrange them across the pie. Sprinkle with 1/3 of the Swiss cheese, half of the Feta cheese, and the remaining basil or mint.

Top with the remaining zucchini slices, and season lightly with salt and pepper. Spread with remaining egg mixture, top with the remaining Swiss cheese, and dot with remaining tablespoon of butter.

Bake in a preheated 400°F oven for 25 - 30 minutes, or until the eggs have set.

Use a 9 x 12-inch baking dish, or a 10-inch pie dish may be used. Can also be prepared in a 10-inch pastry shell.

Without the crust, this is a perfect recipe for Passover.