Ingredients:

½ tablespoon butter, softened
3 tablespoons bread crumbs
1 tablespoon olive oil
¾ cup diced onion
¾ cup diced fennel bulb
1 teaspoon minced garlic
2 cups diced zucchini
1 link (4 oz) andouille sausage (or a vegetarian alternative)
½ teaspoon crushed fennel seed
salt and pepper
3-4 ounces Swiss cheese
3 large eggs
½ cup milk
for garnish: diced roasted red pepper, chopped black olives, or chopped fennel leaves

Directions:

Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle breadcrumbs over buttered areas. Heat olive oil in skillet over medium flame. Add onion, fennel, and garlic; sauté until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, salt and pepper to taste. Sauté until zucchini is tender, 3-5 minutes. Spread mixture on platter; cool 10 minutes. Meanwhile grate cheese; sprinkle 2/3 of it into pie pan. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving.

Source: From Asparagus to Zucchini, 3rd Edition