Recipe

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• 4 eggs
• 1/2 cup all-purpose flour
• 2 cups shredded summer squash (about 2 medium)
• 1 cup shredded zucchini (about 1 medium)
• 1 (2 1/4 oz) can ripe olives, drained and sliced,divided
• 2 tbsp grated parmesan cheese
• 1 tsp basil leaves, crushed
• 1/2 tsp garlic salt
• 6 slices very thin tomatoes
• 1 small onion, thinly sliced , seperated into rings
• 1/2 cup shredded monterey jack cheese (2 oz)

• 1 Preheat oven to 450.
• 2 In a medium bowl, beat together eggs and the flour until smooth.
• 3 Stir in squash, zucchini and 1/4 cup of the olives.
• 4 Spread in a greased 8x8x2-inch baking dish or pan.
• 5 Bake just until set, about 10 minutes.
• 6 Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
• 7 Sprinkle over baked squash mixture.
• 8 Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
• 9 Continue to bake until cheese is melted, about 4 minutes longer.