"Got Zukes?" continued...

Yes, yet ANOTHER zucchini recipe: I've got a million of them (recipes and zucchinis)! I'm almost afraid to walk out to my garden, I'm becoming overwhelmed by all the veggies! The tomatoes have just begun to ripen, so prepare yourself for lots of tomato-based recipes!

This recipe is an old favorite that I make a lot during the summer. It uses both zucchini and summer squash (and lots of cheese) - delish!

Summer Squash Bake (taken from www.kraftrecipes.com)

2 small zucchini, thinly sliced (I used a large zucchini and cut the slices in half)

1 medium yellow summer squash, thinly sliced

3 eggs

1/2 cup mayonnaise

1/3 cup grated parmesan cheese

1 cup finely shredded Italian cheese blend

1 small onion, diced

1/2 of a medium green pepper, diced

salt and pepper, to taste

Preheat oven to 375 degrees.  Spray nonstick skillet with cooking spray; heat on medium heat.  Add zucchini, squash and onion; cook and stir 5 minutes, or until the zucchini is crisp-tender. Beat eggs and mayo in large bowl with wire whisk until well-blended.  Stir in cheese, green pepper and zucchini mixture.  Season with salt and pepper.  Spoon into  greased baking dish.  Bake 35 to 40 minutes until center is set and edges are lightly browned.