Average: 4 (2 votes)
Active time
20 minutes
Total time
35 minutes
4 servings

4 eggs

½ cup all-purpose flour

2 cups coarsely shredded yellow summer squash

1 cup coarsely shredded zucchini

1 (2.25 ounce) can sliced ripe olives, drained

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

¼ teaspoon garlic powder

6 very thin tomato slices

1 small onion, thinly sliced and separated into rings

½ cup shredded low-fat Monterey Jack cheese

  1. Heat oven to 450°F.
  2. In a medium bowl, beat the eggs and flour until smooth.
  3. Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well.
  4. Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes.
  5. In a small bowl, mix the Parmesan cheese, basil, and garlic powder. Sprinkle the cheese mixture over the custard.
  6. Top the custard with the remaining olives, tomato slices, onion rings, and Monterey Jack cheese.
  7. Return the pan to the oven and bake until the cheese is melted, about 4 minutes.

Recipe and photo courtesy of the Egg Nutrition Center


Calories: 230
Fat: 11g
Saturated Fat: 4g
Sodium: 330mg
Carbohydrate: 19g
Fiber: 2g
Protein: 14g

Yield: 4 servings

How'd it Taste?

This is a very tasty recipe. A lot to prepare, took a little longer for me. Be sure to use plenty of cooking spray in the pan, it was hard to clean the pan but I didn't use enough. I do recommend it though!
Lisa White
This is awesome.... don't need salt and I added bell peppers with the tomatoes
I liked the mix of flavors in this dish. Next time I will drain the zucchini a bit.
do you need to squeeze the water from the zucchini and summer squash?
This is up to your preference! Let us know how it goes.

Review this Recipe