Recipes

2 green zucchini, diced
2 summer squash, diced
1 crookneck squash, diced
3 large fresh tomatoes, diced
18 eggs
1/2 c sour cream (optional)
3 cloves garlic, crushed
1 large yellow onion, diced
1/2 lb. mushrooms, sliced
Fresh basil, a few leaves chopped
1 t. fresh oregano
salt and pepper to taste
1 lb. jack cheese (to spice it up, substitute 1 lb. jalapeno jack)
1/2 cup Parmesan cheese
1/4 cup olive oil (add more if needed)
1/4 cup butter

Beat eggs in large mixing bowl and beat in sour cream. Set aside.
In a large saucepan, sauté onions and garlic in olive oil and butter till softened. Add zucchini, squash and seasonings. Continue sautéing until vegetables are al dente. Add mushrooms and cook 2 more minutes. Add tomatoes and egg mixture. Pour into 9 inch by 13 inch greased casserole dish. Sprinkle top with jack cheese, then top with Parmesan. Bake at 350° for approximately 45 minutes or until firm in the middle. Mangia!
Serves 4 to 6.