Brunch, Casseroles, Eggs, Luncheon
2 large zucchini coarsely grated
15 ozs Southwestern Egg Beaters
2 cups grated cheese (jack, mozzerella or Swiss)
2 teaspoons roasted garlic minced
1/2 cup Parmesan cheese grated
Grate squash coarsely and drain in a colander for 30 minutes.
In a large bowl, combine all other ingredients except Parmesan cheese.
Squeeze as much moisture as possible from the zucchini and stir into the egg mixture. Pour into Pam-sprayed 8-9" square pyrex baking dish. Sprinkle Parmesan cheese over top and bake at 350º for 45-60 minutes, or until set.
Serving Ideas: Serve in the summer with red ripe tomatoes