I've been making this recipe since the 90s. It's from Jean Lemlin's Simple Vegetarian Pleasures. I made it tonight with a side of mashed potatoes and it was delicious. I use whatever cheese I have on hand, and double the crushed fennel seed.
Zucchini, Tomato Swiss Cheese Pie
The flavors in this pie are fantastic, so do follow the recipe exactly. The crust is made by sprinkling bread crumbs in a buttered pie plate, keeping preparation quick. It’s important to use Swiss cheese because its firmness helps hold the pie together. Serve this pie with Provençal Potatoes for a great combination.
1 tablespoon unsalted butter ¼ cup bread crumbs 1½ tablespoons olive oil 1 medium onion, diced 2 garlic cloves, minced 2 medium tomatoes, seeded and diced 3 medium zucchini, quartered lengthwise and thinly sliced ½ teaspoon fennel seed, crushed ¼ teaspoon salt Freshly ground black pepper to taste 3 large eggs ⅓ cup milk ¼ pound grated or sliced (about 1⅓ cups) Swiss cheese 3 tablespoons grated Parmesan cheese Serves 2
Preheat the oven to 375°F. Using ½ tablespoon of the butter, grease a pie plate, then sprinkle the bread crumbs over the bottom and sides.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté 10 minutes. Stir in the diced tomatoes and sauté 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. (The mixture should begin to stick to the pan.) Remove the pan from the heat and cool 5 minutes. (The recipe may be prepared in advance to this point and chilled 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 and dot with the remaining ½ tablespoon of the butter.
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.”
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