Ingredients

• 4 Medium Bacon Slices
• 1 Tbsp. Canola Oil
• 2 Cups Thinly Sliced Zucchini
• 1 Cup Grape Tomatoes, Quartered
• 3/4 Cup  2% Evaporated Milk
• 2 Tsp. Thyme Leaves
• 3/8 Tsp. Salt
• 1/4 Tsp. Black Pepper
• 4 Large Eggs
• 1/2 Cup Swiss Cheese, Shredded

Utensils

• Medium Cast Iron Pan
• Paper Towels
• DuraChef® Non-Stick Cooking Sheet, Round

Directions

1. Preheat Oven to 350°F. Arrange bacon on microwave-safe paper towels. Cover with additional paper towels. Microwave on high for 3 minutes. Crumble bacon.
2. Place DuraChef® Non-Stick Cooking Sheet in Cast-Iron Pan and place over medium heat. Add zucchini and sauté for 4 minutes.
3. Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
4. Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
5. Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until partially set.
6. Place pan in oven. Bake at 350°F for 9 minutes or until center is set. Cut into 4 wedges.