Italian Vegetable Custard

A savory custard that makes a substantial side dish loaded with vegetables!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  eggs
• 1⁄2 cup all-purpose flour
• 2  cups  shredded  summer squash (about 2 medium)
• 1  cup  shredded zucchini (about 1 medium)
• 1 (2 1/4ounce) can ripe olives, drained and sliced,divided
• 2  tablespoons  grated parmesan cheese
• 1  teaspoon basil leaves, crushed
• 1⁄2 teaspoon  garlic salt
• 6  slices  very thin tomatoes
• 1  small onion, thinly sliced,seperated into rings
• 1⁄2 cup  shredded monterey jack cheese (2 ounces)

Directions

1. Preheat oven to 450.
2. In a medium bowl, beat together eggs and the flour until smooth.
3. Stir in squash, zucchini and 1/4 cup of the olives.
4. Spread in a greased 8x8x2-inch baking dish or pan.
5. Bake just until set, about 10 minutes.
6. Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
7. Sprinkle over baked squash mixture.
8. Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
9. Continue to bake until cheese is melted, about 4 minutes longer.