Zucchini Tomato Tart
2 lbs zucchini, shredded (about 3 large)
4-5 scallions, sliced (use both green and white parts)
1/4 cup seasoned bread crumbs, plus
2 tbsp seasoned bread crumbs
1/2 tsp each salt and pepper
1 egg, beaten
6 oz fontina cheese, divided
1 medium tomato, halved and thinly sliced
1/4 c loosely packed basil leaves, slivered
Place zucchini and scallions in a large dry saute pan. Cook over high heat, stirring frequently, until zucchini shrinks, about 6 minutes. Drain in a colander, and press out excess water with a spoon. Return zucchini to pan, and add 1/4 bread crumbs, and salt and pepper. Allow to cool for 5 minutes, stirring frequently. Add egg and toss well.
Preheat oven to 400 degrees. Coat 9" pie plate with oil. Press zucchini mixture into bottom and sides of pan, but not over the lip of the dish. (It should be a thick layer) Bake for 15-18 minutes, until golden. Remove and sprinkle with 1/2 c cheese. Top with tomato slices, overlapping if necessary. Season lightly with salt and pepper. Cover with 2 tbsp bread crumbs, basil, and remaining fontina.
Reduce oven temperature to 350, and bake for an additional 30 minutes, until cheese is well browned. Remove from oven, and allow to rest for 10 minutes before serving.
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