If you're like me, you've got more zucchini and summer squash than you know what to do with! This weekend, stop by your local farmers market (or your backyard garden) and pick up some eggs, onions and squash. I've got a great family-friendly recipe that will "hide" any kind of squash from your husb...I mean, kids ;) . I love it because you can serve it for breakfast, lunch or dinner. It also would be fine to bring to a brunch potluck. Serve it with some nitrate free bacon or breakfast sausage and you've got yourself a full meal in no time!
Summer Squash Egg Casserole
(adapted from Zucchini Pie by IMTHECOOKSTER at allrecipes.com)
3 cups diced summer squash (we've tried zucchini, yellow summer squash, and crookneck squash)
1 cup chopped onion
4 beaten eggs
1 cup Bisquick (we usually use "Heartsmart", but any kind will work)
1/2 cup canola oil
1/2 cup grated Parmesan
1/2 tsp dried marjoram
-Preheat oven to 350 degrees
-Combine all ingredients in a large bowl
-Dump into a GREASED 9X12 baking dish
-Bake for 30 minutes
Yes, it's that simple. And it's pretty cheap.