This will serve 4 as a main dish, cut into shapes for many servings as an appetizer, or serve as a side dish.
Great served hot, cold or room temperature.
(Refrigerate until offered)
½ cup of flour
2 cups of shredded yellow squash (about 2 medium)
1 cup of shredded zucchini (about 1 medium)
1 can (2.25ounce) of ripe olives, drained, sliced, divided
2 tablespoons of grated Parmesan cheese
1 teaspoon of basil leaves, crushed
½ teaspoon of garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings, marinated in Italian dressing.
½ cup of shredded Monterey Jack cheese
6 cooked slices of turkey bacon, crumbled (note, it’s hard to cook turkey
bacon to a crumbly state in a skillet – try microwaving it)
Beat eggs and flour until smooth, stir in squash, zucchini and ¼ cup of the olives.
Spread in a greased 8 x 8 x 2” baking dish or pan.
Bake at 450 degrees until just set, about 20 minutes.
While baking, stir together Parmesan cheese, basil and garlic salt.
At the end of the 20 minutes, pull the baking dish out of the oven, and quickly sprinkle
the Parmesan cheese, basil and garlic salt mixture over the top.
At this time, evenly place the tomato slices, remaining olives, onion slices, Monterey
Jack cheese and crumbled bacon on top of the custard.
Return to the oven and continue baking until cheese is melted, about an additional 4 minutes.
(This recipe is adapted from the American Egg Board collection)