- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 5 leaves Swiss chard including stems, roughly chopped
- 1/2 teaspoon tarragon
- 5 fresh basil leaves, roughly chopped
- salt and black pepper to taste
- 6 1-inch fresh mozzarella balls, quartered
- 1 large zucchini
- 2 eggs
- 1 cup milk
- 3 tablespoons butter
- 1 1/2 cups dry bread crumbs
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
- Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
- Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
- To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.