Zucchini, Tomato and Cheese Pie

1 Tbsp unsalted butter
1/4 cup bread crumbs
1 1/2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes seeded & diced
3 medium zucchini, quartered lengthwise and thinly sliced
1/4 tsp salt
pepper to taste
3 large eggs
1/3 cup milk
1/4 lb grated or sliced cheese (whatever you have)
3 Tbsp grated Parmesan cheese

1. Preheat oven to 375F. Using 1/2 Tbsp butter, grease a pie plate, then sprinkle the bread crumbs over the bottom and sides.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute 10 mins. Stir in the diced tomatoes and saute 5 mins. Raise the heat to high. Mox in zucchini, salt and pepper. Cook until the zucchini is barely tender, about 5 mins. (The mixture should begin to stick to the pan.) Remove the pan from the heat, cool 5 mins. (The recipe may be prepared in advance at the point and chilled up to 24 hrs. Bring to room temperature before proceeding.)

3. Beat the eggs in a large bowl. Stir in the milk, and then mix in the zucchini mixture. Pour half into the prepared pie plate, top with cheese, and then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top and dot with the remaining 1/2 Tbsp of butter.

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