1 cup saltine cracker crumbs, about 26 crackers
3/4 cup Kretchmer Regular Wheat Germ, divided
8 tablespoons butter or margarine, divided
2 medium 8 ounce zucchini, sliced
1 medium onion, sliced
1 teaspoon marjoram leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon leaves, crushed
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 eggs
1/3 cup milk
1 medium tomato, thinly sliced
Combine cracker crumbs, 1/4 cup wheat germ and 6 tablespoons melted butter in small bowl. Stir well. Press evenly on bottom and about 1 inch up sides of 9 inch springform pan or on bottom and sides of 9 inch pie pan. Bake at 400 degrees for 8 to 10 minutes until lightly browned. Remove from oven. Sauté zucchini and onion in remaining 2 tablespoons butter until tender crisp. Add seasonings to vegetable mixture. Stir well. Place half the vegetables in crumb crust. Sprinkle with about 3 tablespoons of the remaining wheat germ. Top with half the cheeses, remaining vegetables, then about 3 tablespoons wheat germ. Beat eggs and milk together. Pour into center of vegetable mixture. Arrange tomato slices on top and sprinkle with remaining cheeses and wheat germ. Bake at 325 degrees for 40 to 45 minutes until hot and bubbly.
Makes 6 servings.