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Tomato-Zucchini Bake

Tomato-Zucchini Bake
Nicole Spiridakis for NPR

This is a sort of crustless quiche — perfect for a quick weeknight dinner along with slices of good bread or a handful of roasted potatoes.

1 clove garlic, finely chopped

1 zucchini, sliced thinly

1 tablespoon olive oil

1 heirloom (or large) tomato, sliced

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh basil (or 1/2 teaspoon dried basil)

1 large egg, lightly whisked

Preheat oven to 400 degrees.

Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate)

In a medium frying pan, cook the garlic and zucchini in the olive oil over medium-high heat until the garlic is tender and the zucchini is pliable, about 5 minutes. Add the tomato and cook about 5 minutes more.

Put the vegetables in a bowl and add the flour, salt and pepper and basil and stir to combine. Add the egg and stir well. Pour into the prepared pan and bake for about 20 minutes, until the egg is set and the top is lightly browned.

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