Micro Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

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