Here is a recipe I found while reading my German Garden magazine Flora Garten vol. 8/2009:
3 lbs. chopped zucchini, 10 oz. capicola or prosciutto, 7 oz. feta cheese, two cloves of garlic and chili pepper (both chopped).
Mix 6 eggs, 2 tablespoons cornstarch, 7 tablespoons cream. Salt, nutmeg and pepper to taste.
Combine everything in a bowl then spread on a baking sheet.
Place 1 cup of tomato slices and 1 cup of grated parmesan cheese to spread on top.
Bake 60 minutes at 350 ° F.