Zucchini Torte

We had this for dinner tonight and both Jeff and I thought it was really good. The kids refused to even try it, surprise, surprise. The original recipe called for tarragon and marjoram, but Jeff doesn't like either of those, so I used parsley, sage, rosemary and thyme. However, I didn't measure them, so if you want to use tarragon and marjoram, use 1 teaspoon crushed marjoram and 1/4 teaspoon crushed tarragon. I also got ahead of myself and sprinkled the second half of the cheese on the second layer of veggies instead of doing the eggs and tomato first, so I just added some additional cheese on top of the tomatoes when it was all assembled. Extra cheese never hurts....am I right or am I right? : ) You could probably substitute olive oil for the butter and make this even healthier.

Zucchini Torte
1 stick (8 tablespoons) butter or margarine
1 C. saltine cracker crumbs (from about 30 crackers)
3/4 C. regular wheat germ
1 medium onion, diced
1/2 pound (2 medium) zucchini, sliced
1/2 tsp salt
1/4 tsp pepper
parsley, rosemary, thyme, to taste
1 small pinch of sage
1 1/2 C. Monterey jack cheese
1/2 C. freshly grated Parmesan cheese
2 eggs
1/3 C. milk
1 medium tomato, thinly sliced

Preheat oven to 400°. Melt 6 tablespoons of the butter. Mix with the crumbs and 1/4 cup of the wheat germ. Press n bottom and 1 inch up sides of an 8-inch spring form pan or a 9-inch pie pan. Bake 8 to 10 minutes or until lightly brown. Reduce oven temperature to 350°.
Melt remaining 2 tablespoons butter in a medium skillet. Add onion and zucchini. Saute until zucchini is crisp-tender. Add remaining 1/2 cup wheat germ, salt, pepper, parsley, sage, rosemary and thyme. Mix well. Turn half the mixture into crumb shell. Sprinkle with half of the Monterey Jack and Parmesan cheese. Top with remaining vegetable mixture. Beat eggs with milk. Pour into center of the vegetable mixture. Arrange tomato slices on top. Sprinkle remaining cheese over all. Set on baking sheet to catch any drippings. Bake at 350° 40-45 minutes or until set.