• 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



  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.


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