Categories: Main dish, casserole

Ingredients

• 1 cup soda cracker crumbs, about 26
• 3/4 cup wheat germ, divided
• 8 T. butter
• 2 zucchini, sliced
• 1 onion, sliced
• 1 t. marjoram leaves, crushed
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 t. tarragon leaves, crushed
• 1 c. Monterey Jack cheese, grated
• 1/2 c. Parmesan cheese, grated
• 2 eggs
• 1/3 cup milk
• 1 tomato, thinly sliced

Directions

1. PREHEAT oven to 400 degrees F

2. COMBINE cracker crumbs, 1/4 c wheat germ and 6 T. melted butter in small bowl. Stir well. Press evenly and about 1" up sides of 9" spring form pan or 9" pie pan

3. BAKE for 7-9 minutes until very lightly browned. Remove from oven. Reduce heat to 325 degrees.

4. SAUTE zucchini and onion in remaining 2 T. butter until tender-crisp.

5. ADD seasons to vegetable mixture. Stir well. Place half the vegetables in crumb crust.

6. SPRINKLE with about 3 T. remaining wheat germ. Top with half the cheeses, remaining vegetables, and 3 T. wheat germ.

7. BEAT eggs and milk together. Pour into center of vegetable mixture.

8. ARRANGE tomato slices on top. Sprinkle with remaining cheeses and wheat germ.

9. BAKE at 325 degrees F for 40-45 minutes until hot and bubbly.

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