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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Using leftovers veges from the garden came up with this nice recipe, everyone liked. Purposely did not nowant to add flour or baking mix to make a heavy dish. This is served right from the dish. Ingredients:
2 small yellow summer squash, sliced in cricles |
1 small onion peeled and sliced in circles |
4 sundried tomatoes ( dry not in oil ), cut up |
1 small green bell pepper sliced |
1 baby eggplant, sliced in circles |
1 cup buttery cracker crumbs ( ritz or club ) |
1 cup shredded cheddar cheese |
1 cup shredded mozarella cheese |
2 eggs, fork beaten |
1/4 cup mayonaisse |
salt, pepper, garlic salt to taste |
optional: fresh chopped herbs to taste ( basil, parsley etc ) |
Directions:
1. Place the vegetables and dried tomatoes in a pot.
2. Cover with water.
3. Bring to a full boil.
4. Shut off heat, cover and let sit 5 minutes ( or veges tender)
5. Drain well.
6. In a large bowl add cheeses, cracker crumbs.
7. Add drained hot vegeges and mix in mayo and eggs.
8. Place mixture in a 8 or 9 inch casserole dish.
9. Microwave on high ( using turntable ) 5 minutes or until set.
10. Cool briefly and serve from the pan
11. Sprinkle with paprika
12. Note: dish firms with cooling
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