- tbsp olive oil + more to toss the veggies with
- 2 med sweet yellow onion
- 2 tsp minced garlic
- 2-3 med zucchini
- 2-31 med yellow squash
- 2-3 med potatoes
- 2-3 tomatoes squash
- casserole or fresh salsa
- salt & pepper
- 2 eggs
- 1/2 cup of milk
- 1 small pint of sour cream
- 2 tsp Italian seasonings (or whatever spices you like)
- 1 c shredded Italian cheese (I used parmesan & cheddar)
Preheat oven to 400º. Add 1 tbsp olive oil to pan and over medium heat, sauté chopped onions and minced garlic. Cook until soft and translucent. Pour them into your 8×8″ glass dish and spread them out to cover bottom.
Using my mandolin I thinly sliced the squash, zucchini and potato.
I tossed them with about 3 tsp of olive oil, 2 tsp of your spices and salt and pepper. Gently toss to coat them. Now start stacking them vertically in rows, alternating them in a pretty pattern.
Pour over your veggies the blend of milk, sour cream and 2 beaten eggs.
Cover with foil and bake for 30 minutes then remove foil and sprinkle with cheese – however much you like really.
Remove foil and bake another 15-20 minutes until cheese is bubbling and nice and gold.
OPTIONAL: Top with crushed croutons and crumbled bacon for the last 15 min to get nice and crispy.
45-50 min. DELICIOUS AS A LEFT OVER WITH SCRABBLED EGGS IN THE MORNING.