Crustless Zucchini Quiche

 Adapted from Food Processor Cookery by Irena Chalmers (Potpourri Press, 1976).

¼ cup parsley, chopped
2 cloves garlic, minced
1 pound small zucchini, thinly sliced
2 tablespoons olive oil
Salt
¾ cup fresh breadcrumbs (not dried; I blitz whatever bread I am using in a food processor
¾ cup grated Gruyère or Emmental cheese (I grate this on a box grater.)
¾ cup half-and-half or cream
2 eggs, lightly beaten
¼ cup grated Parmesan cheese (I grate this with a Microplane.)

Heat the olive oil, and cook the zucchini over moderately high heat until lightly browned. Add the garlic and parsley, and cook until the garlic just begins to color. Do not let the garlic brown. Turn off the heat, and season the zucchini with salt.

Remove the zucchini from the pan with a slotted spoon, and place it in a baking dish with the breadcrumbs and Gruyère or Emmental.

Combine the half-and-half or cream with the eggs, and pour into the baking dish. Sprinkle the surface with Parmesan cheese, and bake in a preheated 400°F oven for 25 minutes.