Micro Summer Squash Casserole

1. 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. 2

   Microwave on full power for 7 minutes.

3. 3

   Drain all liquid from dish and save it for soup or sauce.

4. 4

   Beat eggs in a medium size bowl with

5. 5

   a wire whip until foamy.

6. 6

   Stir in cheese, salt, basil and pepper until well blended.

7. 7

   Pour over squash in casserole, stirring to mix well. Cover casserole with a paper towel.

8. 8

   Microwave at Medium power 5 minutes.

9. 9

   Remove the paper towel.

10. 10

    Microwave 3 minutes longer or until egg mixture is set. Before serving, garnish with parsley.

11. 11

    Very good.

* Per serving · 4 servings · Values may vary.

No additional tips available.