 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This was unusual, but I really enjoyed it! It was nice to have squash cooked in a different way than the same old. From Southern Pine's Today newspaper. I added more squash and halved the salt. Ingredients:
1 small onion (to make about 1/2 cup) |
2 small zucchini (to make about 3 cups) |
2 small summer squash (to make about 3 cups) |
3 tablespoons real butter |
dozen large eggs |
1/2 cup sour cream |
1/2 tablespoon kosher salt |
1 tsp black pepper |
1/3 cup chopped basil leaves |
lemon pepper, opt. |
salsa, opt. |
Directions:
1. Chop onion.
2. Chop zucchini and squash into 1/2 cubes.
3. Heat oven to 350.
4. Melt butter in large skillet; add vegetables and saute 12-14 minutes or until onion is tender.
5. Meanwhile, whisk or lightly beat eggs; add next 3 ingredients and blend well.
6. Spread vegetables in 9x13 dish; pour egg mixture over.
7. Bake 30-35 minutes or until edges are lightly browned and center is set.
8. Sprinkle evenly with chopped basil.
9. Serve with lemon pepper or salsa on the side.
|
|