Ingredients:

• 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)

Directions:
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.