Zucchini, Tomato, and Swiss Cheese Pie

1 tablespoon unsalted butter, room temperature
1/4 cup bread crumbs
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, seeded and diced
3 medium zucchini, quartered lengthwise and thinly sliced
1 teaspoon fennel seed
1/4 teaspoon salt
3 large eggs
1/3 cup milk
1/4 pound Swiss cheese, grated
3 tablespoons Parmesan cheese, grated fresh
freshly ground black pepper, to taste
olive oil



1.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.

2.Heat a large skillet over medium heat. Add enough olive oil to just coat the bottom, then add the onion. Sauté until translucent, then add the garlic and sauté for another 3 minutes.

3.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.)

4.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.

5.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.