Micro Summer Squash Casserole

• 2 large yellow summer squash
• 1 large onion, diced
• 4 eggs, beaten
• 1 1/2 c. grated Swiss cheese
• 1 tsp. salt
• 1 tsp. leaf basil
• 1/4 tsp. pepper
• parsley for garnish

1. Cut squash into 1-inch pieces and combine with onion in a greased 6-cup shallow, microwave casserole dish, covered with plastic wrap.
2. Microwave on full power for 7 minutes.
3. Drain all liquid from dish and save it for soup or sauce.
4. Beat eggs in a medium size bowl with
5. a wire whip until foamy.
6. Stir in cheese, salt, basil and pepper until well blended.
7. Pour over squash in casserole, stirring to mix well. Cover casserole with a paper towel.
8. Microwave at Medium power 5 minutes.
9. Remove the paper towel.
10. Microwave 3 minutes longer or until egg mixture is set. Before serving, garnish with parsley.
11. Very good.

onion, eggs, swiss cheese, salt, leaf basil, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457928 (may not work)