Ingredients
1 small yellow summer squash, thinly sliced1 small zucchini, thinly sliced1 small onion, chopped1 cup shredded part-skim mozzarella cheese1 medium tomato, sliced1/4 cup crumbled feta cheese4 large eggs1 cup fat-free milk2 tablespoons minced fresh basil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper1/4 cup shredded Parmesan cheese
Preparation
In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
