How to Make It
Preheat oven to 350°. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave at HIGH 3 minutes or until done. Crumble bacon.
While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.
Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.
Place pan in oven. Bake at 350° for 9 minutes or until center is set. Cut into 4 wedges.
3 Ways to Riff: • Omit bacon for a vegetarian version. • Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini. • Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.