1 c. saltine cracker crumbs (26 crackers)
3/4 c. reg. wheat germ, divided
8 tbsp. butter, divided
2 med. zucchini, sliced
1 med. onion, sliced
1 tsp. crushed marjoram
1/4 tsp. salt
1/4 tsp. each pepper, crushed tarragon
1 c. grated Monterey Jack cheese
1/2 c. grated Parmesan cheese
2 eggs
1/3 c. milk
1 med. tomato, thinly sliced

Bake at 325 degree oven.

Combine cracker crumbs, 1/4 cup wheat germ, 6 tbsp. melted butter in small bowl. Stir well. Press evenly on bottom and up sides of 9 inch pie pan. Bake at 400 degree oven for 5-8 minutes until light brown.

Cook zucchini and onion in 2 tbsp. butter until tender crisp. Add seasonings to vegetables; stir well. Place half the vegetable mix into crust. Sprinkle 3 tbsp. wheat germ, 1/2 of the cheeses and then the remaining vegetable mixture. Add 3 tbsp. wheat germ again.

Beat eggs and milk together. Pour over mixture in pie pan. Arrange tomato slices on top and sprinkle with remaining cheeses and wheat germ. Bake for 40- 45 minutes.