Recipe by Helen Dollaghan, from the Sept. 16, 1984, edition of The Denver Post. Serves 6
Ingredients
1 stick (8 tablespoons) butter or margarine
1 cup saltine cracker crumbs (from about 30 crackers)
3/4 cup regular wheat germ
1 medium onion, chopped
1/2 pound (2 medium) zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon crushed marjoram leaves
1/4 teaspoon crushed tarragon leaves
1 cup grated Monterey Jack cheese
1/2 cup freshly grated parmesan cheese
2 eggs
1/3 cup milk
1 medium tomato, thinly sliced
Ripe olives and carrot curls to serve
Directions
Preheat oven to 400 degrees. Melt 6 tablespoons of the butter. Mix with crumbs and 1/4 cup of the wheat germ. Press on bottom and 1 inch up sides of an 8-inch springform pan or a 9-inch pie pan. Bake 8 to 10 minutes or until lightly brown. Reduce oven temperature to 350 degrees.
Melt remaining 2 tablespoons butter in a medium skillet. Add onion and zucchini. Saute until zucchini is crisp-tender. Add remaining one-half cup wheat germ, salt, pepper, marjoram and tarragon. Mix well. Turn half the mixture into crumb shell. Sprinkle with half the Monterey Jack and Parmesan cheese. Top with remaining vegetables mixture. Beat eggs with milk. Pour into center of vegetable mixture. Arrange tomato slices on top. Sprinkle remaining cheese over all. Set on baking sheet to catch any drippings. Bake at 350 degrees 40 to 45 minutes or until set.
