Main Dish Recipes - Wheat Germ Vegetarian Torte

Ingredients     

• 1 cup saltine cracker crumbs (about 26 crackers)

• 3/4 cup Regular Wheat Germ, divided

• 8 Tbs. butter or margarine, divided

• 2 medium 8 ozs. zucchini, sliced

• 1 medium onion, sliced

• 1 tsp. marjoram leaves, crushed

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 1/4 tsp. 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

Makes 6 servings

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Method:

1. Combine cracker crumbs, 1/4 cup wheat germ and 6 Tbs. melted butter in small bowl. Stir well. Press evenly on bottom and about 1 inch up sides of 9-inch spring form pall or on bottom and sides of 9-inch pie pan.

2. Bake at 400°F for 8 to 10 minutes until very lightly browned. Remove from oven.

3. Sauté zucchini and onion in remaining 2 tbsp butter until tender-crisp. Add seasonings to vegetable mixture. Stir well.

4. Place half the vegetables in crumb crust. Sprinkle with about 3 Tbs. of the remaining wheat germ. Top with half the cheeses, remaining vegetables, then about 3 Tbs. wheat germ.

5. Beat eggs and milk together. Pour into center of vegetable mixture. Arrange tomato slices on top and sprinkle with remaining cheeses and wheat germ.

6. Bake at 325°F for 40 to 45 minutes until hot and bubbly.