Ingredients:
1/2 tbsp butter, softened
3 tbsp bread crumbs
1 tbsp olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp minced garlic
2 cup diced zucchini
2 links andouille sausage
1/2 tsp crushed fennel seed
salt and pepper
3-4 ounces swiss or mozzarella cheese
3 large eggs
1/2 cup low fat milk
roasted red pepper, black olives or fennel leaves for garnish
Heat over to 350 degrees. Generously grease a pie plate with butter and sprinkle bread crumbs over buttered areas. In skillet, heat olive oil over medium heat. Sauté onion, fennel and garlic until tender. Mix in zucchini, andouille, fennel seed and salt and pepper. Cook for an additional 3-5 minutes. Remove from heat and cool for 10 minutes. Combine eggs and milk and whisk until well blended. Sprinkle 1/2 amount of cheese in bottom of pie plate, add sauté vegetables. Pour egg mixture on veges and sprinkle remaining cheese over top.
Bake until set (about 30 minutes) or until golden brown. Cool for 10 minutes before serving. Makes 6-8 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce page 81
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