For 11 inch quiche pan or 13 x 9 inch rectangular pan. Serves 8 to 10.

4 med. zucchini, unpeeled, washed and trimmed
1 lb. Italian sausage, steamed
1 tsp. salt
Freshly ground white pepper
1 med. onion, chopped and sauteed in 2 tbsp. butter
1 1/2 c. Ricotta
1/3 c. Romano cheese
3 oz. Swiss cheese, shredded
1/2 c. chopped parsley (tips no stems)
8 lg. eggs
1 tsp. dried sweet basil

FRESH BREAD CRUMB CRUST AND TOPPING:

4 slices fresh Italian bread
1 tbsp. Romano cheese
2 tbsp. chopped parsley
1/2 tsp. salt and freshly ground pepper

Coarsely grate bread. Combine crumbs with parsley, cheese and spices. Set aside. Saute chopped onions in butter. Shred zucchini and set aside. Chop sausage. Shred Swiss cheese.

Mix half of the egg with half of the Ricotta and a little grated cheese. Repeat with remaining eggs and Ricotta. Mix zucchini, sausage, chopped sauteed onion with egg-Ricotta mixture.

Butter bottom and side of casserole and put half of the flavored bread crumbs on bottom of casserole and press to form crust. Pour in the zucchini mixture and top with remaining bread crumbs and bake at 350 degrees for 50 minutes or until egg is set in middle.