| | Directions | | Heat oven to 450°. Beat eggs and flour in medium bowl until smooth. Add all vegetables and mix well. Spread in 8-inch square pan. Bake on center shelf of oven until custard mix is set, about 10-12 minutes. Mix Parmesan, basil, and garlic salt. Sprinkle over custard.Top with olives, onions, and cheese. Bake until cheese is melted. Remove from oven, cool 5-10 minutes. Cut into squares (approximately 4 servings.) |
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| Ingredients | | - |  | 4 eggs |
| - | | 1/2 cup all-purpose flour or Bisquick |
| - | | 2 cups coarsely shredded yellow summer squash |
| - | | 1 cup coarsely shredded zucchini |
| - | | 1 can sliced ripe olives, drained (2.25 ounce can) |
| - | | 2 tablespoons fresh grated parmesan cheese |
| - | | 1 teaspoon dried basil leaves |
| - | | 1/2 teaspoon Garlic salt |
| - | | tomato slices |
| - | | 1 onion, thinly sliced/separate into rings (small) |
| - | | 1/2 cup shredded Monterrey Jack (or choice of cheese blends) @ 2 ounce. |
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