This can be made with any combination of squash or vegetables. I just used odds and ends that I had left in the fridge. Blanched broccoli, cauliflower, carrots, or snow peas would also work well.
2 small yellow squash
1 small zucchini
3/4 cups whole milk
8 oz. mushrooms
1/2 medium onion, medium dice
2 tablespoons butter
1 tablespoon olive oil
1/2 small red bell pepper, med dice
3 small tomatoes
2 eggs
1 cup sharp cheddar cheese, grated
1 sleeve Ritz type crackers crushed
Preheat oven to 350. Slice squash into 1/4 inch coins. Melt butter and add oil to a large saute pan on med-high heat. Saute squash, peppers, and onions until onions are translucent. Remove from pan and let cool in a greased casserole dish. Turn heat to high and sear sliced mushrooms until golden brown on one side. Cut tomatoes into bite sized pieces or use grape tomatoes.Add tomatoes and mushrooms to the cooling vegetable mix.
Beat eggs with milk and season with salt and pepper. Mix cheese into egg mixture. Pour egg and cheese mixture over cooled vegetables and stir lightly to combine. Top with crushed crackers and bake for 45 minutes.
