Zucchini and Tomato Casserole

• 8 eggs, beaten
• 14 cup low-fat milk
• 14 cup grated parmesan cheese
• 12 teaspoon salt, to taste (optional)
• 14 teaspoon pepper
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cups Italian-style tomatoes, drained and chopped
• 1 teaspoon basil or 1 tablespoon fresh basil, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced

1. Preheat oven to 300F.
2. Combine first 5 ingredients in a bowl.
3. Mix thoroughly and set aside.
4. Heat oil in a heavy nonstick skillet over medium heat.
5. Saute onion 5 minutes, or until softened.
6. Stir in tomatoes and basil and saute 5 minutes.
7. Add zucchini and saute 5 minutes, or until zucchini is tender.
8. Stir vegetables into egg mixture.
9. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set.
10. Do not overcook.
11. Cut into wedges.

eggs, lowfat milk, parmesan cheese, salt, pepper, olive oil, onion, italianstyle tomatoes, basil, zucchini

Taken from www.food.com/recipe/zucchini-and-tomato-casserole-62813 (may not work)