3 cups chopped zucchini, fresh or frozen
1 can mushrooms, drained (4 oz.)
1 chopped onion
1 1/2 cloves garlic, minced
1 1/2 tablespoons butter
1/4 teaspoon ginger
3 eggs
2 1/2 cups grated Swiss cheese
2 teaspoons grated Italian cheese
salt and pepper to taste
1 tablespoon dry sherry or substitute
lemon juice
3/4 teaspoon basil
1/4 teaspoon thyme
3/4 teaspoon oregano
toasted very fine bread crumbs for coating a 9-inch fluted pie plate and for topping

Melt butter. Add chopped onions, garlic, zucchini, mushrooms; sauté. Beat eggs, add wine and seasonings. Mix, then add vegetables and cheese. Pour into buttered and crumb-coated deep dish pie plate. Sprinkle crumbs on top.

Bake at 350°F for 40-45 minutes or until knife comes out clean.