Cut zucchini into 1/4-inch slices. If slices are larger than you can circle with your thumb and forefinger, halve or quarter slices. Place zucchini and onion in 8 x 8 x 2-inch microwaveable baking dish. Cover with plastic wrap. Cook on full power until zucchini is softened, about 7 minutes. Drain well, pressing with back of spoon to release additional liquid. Lightly toss with bread.

In medium bowl, beat together eggs, milk and seasoning until well blended. Pour over zucchini mixture. Stir in 3/4 cup of the cheese. Cover with plastic wrap.

Cook on full power 6 minutes, stirring to move cooked portions at edges toward center after 3 minutes. Stir again. Cover. Cook on full power until eggs are almost set, about 1 to 2 minutes. Sprinkle with remaining cheese. Let stand, covered, until cheese is melted and knife inserted near center comes out clean, about 5 to 7 minutes.

* Or use 2 teaspoons total fresh or 1 teaspoon dried marjoram, thyme, rosemary, savory, sage, oregano and/or basil leaves, crushed

NOTE: Cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.