Zucchini, Tomato and Swiss Bake

(gluten free)

Ingredients:

• 1 tbsp. Olive oil
• 1 medium onion, diced
• 2 medium tomatoes, seeded and diced
• 3 medium zucchini, quartered lengthwise and thinly sliced
• 1 tsp. fennel seed - crushed
• ¼ tsp. salt
• Freshly ground black pepper to taste
• 4 large eggs
• 1 cup milk
• 1 cup grated Swiss cheese
• 3 tbsp. grated fresh Parmesan cheese

Instructions:

Preheat oven to 375º F.  Butter a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom.  Allow whatever loose crumbs are there to just sit on the bottom.

Heat a large skillet over medium heat.  Add enough olive oil to just coat the bottom, then add the onion.  Sauté until translucent and sauté for another 3 minutes. Stir in the diced tomatoes and sauté another 5 minutes.  Raise the heat to high.  Mix in the zucchini, fennel seed, salt and pepper.  Cook until the zucchini is barely tender, about 5 minutes.  Remove the pan from the heat and cool 5 minutes.  (The recipe may be prepared in advance to this point and chill up to 24 hours.  Bring to room temperature before proceeding.)

Beat the eggs in a large bowl.  Stir in the milk, then mix in the zucchini mixture.  Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture.  Sprinkle the Parmesan cheese all over the top.

Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.  Let sit 10 minutes before cutting.