Zucchini-Yellow Squash-Mushroom Bake

Went to Trader Joe's and came home with some zucchini and yellow squash.  I normally just steam them, but since I'm now blogging, I thought I'd do something different.  I was "hemming and hawing" and then I remembered an old recipe I used to love.  

I modified it a bit (just to be different).  One of the best things about this recipe, it makes great leftovers.  In fact, I think I like this dish better the day after.

Ingredients (serves 4):
 - - use enough zucchini and yellow squash to make about 3 cups, sliced
Zucchini, thinly sliced (I used 3)
Yellow Squash, thinly sliced (I used 1)
1 cup of sliced mushrooms (I used baby portabellas)
1/2 chopped onion
2 garlic cloves, minced
Olive Oil (about 1 Tbsp)
1/2 teaspoon basil
1/2 teaspoon dill (I used fresh)
4 eggs
salt and pepper to taste
8 oz. shredded Monterey Jack/Cheddar (divided)
1/2 cup crushed Corn Flakes (I used Special K) - optional
   - the crushed flakes added some "crunch" initially, but for leftovers, they don't add any

Variations:

• If you want a little less fat, you can cut the cheese in half and only use 4 oz. of shredded cheese. I love cheese and think "the more, the merrier."
• If you want more of an egg texture, reduce the amount of veggies
• Add diced red or yellow bell pepper

Would I make this again?  Yes

Preheat oven to 400 degrees.  In a large skillet, saute the garlic and onion in olive oil until the onion is translucent.  

Add zucchini, yellow squash, mushrooms, and seasoning stirring constantly.  Saute until vegetables are tender, yet crisp (about 5 minutes).  Remove from heat.

In a large bowl, beat eggs and add 1/2 the cheese.  Stir in the sauteed vegetables and stir to combine.

Grease an 8 x 8 x 2 baking dish with olive oil or non-stick spray and add the vegetable mixture. Top with the remaining cheese.  Optional:  crush some cereal (Corn Flakes, Total, Special K) and add to the top of the vegetable mixture.

Bake for 25 to 30 minutes, until fluffy and brown.  You can place a knife or toothpick into the center and it should come out clean.  Note:  often it is difficult to tell if the knife or toothpick is clean because you are inserting it into the zucchini or squash and it will look "wet."

As you can see, it looks like some of the flakes are more absorbed than others.  In the future, I would probably not use flakes.  It didn't add to the flavor.

Also, zucchini and yellow squash contain a lot of water, so the bottom of the baking dish seems to have some liquid.  I don't mind, but you may want to use less vegetables (2 cups).