Swiss Zucchini Bake

This just came to me in a TOH email. I'm posting here for safe keeping to try at a later date.

• Ready In: 45 mins
• Serves: 2
• Yields: 2

Ingredients

• 2  small zucchini, halved lengthwise and sliced
• 1⁄4 cup  chopped onion
• 2  eggs
• 1⁄2 teaspoon chicken bouillon granule
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon ground mustard
• 1⁄4 teaspoon pepper
• 1  cup  shredded swiss cheese, divided

Directions

1. Place zucchini and onion in a steamer basket. Place in a saucepan over 1 inches of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender; drain.
2. In a small bowl, combine the eggs, bouillon, Italian seasoning, mustard and pepper; set aside.
3. Layer half of zucchini mixture in a 1-qt. baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers. Pour egg mixture over top.
4. Bake, uncovered, at 350° for 25-30 minutes or until a knife comes out clean.