Squash Squares

By angielaine

Double the eggs and the spices to make the breakfast dish...so it would be more like a frittata or quiche. The recipe makes a thinner version for an appetizer.
Also, I don't use the full amount of olive oil. It’s not that necessary, in my opinion. And you can go heavier or lighter on the cheese, depending on your preference.

Ingredients

• 1 small onion, diced
• 1 clove of garlic, minced
• 1/4 olive oil
• 2 1/2 cups of shredded zucchini squash, drained well (I place in a colander and use a towel to press as much moisture out as I can.)
• 6 eggs, beaten
• 3 cups shredded cheese (I used a colby jack mix)
• 1/3 cup seasoned breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/2 cup parmesan cheese

Preparation

Step 1

Sauté onion and garlic in oil. Add drained squash and sauté until tender. Remove from heat and cool thoroughly. Combine squash mixture, eggs, and next six ingredients. Spoon into a 13 X 9 dish. Sprinkle with Parmesan cheese. Bake at 325° for 30 minutes or until set.