Summer Squash And Zucchini Casserole - cooking recipe

Ingredients

3 medium-size summer squash
2 medium zucchini
1 large sweet onion
2 c. shredded Monterey Jack cheese
1 1/3 c. grated Parmesan cheese
2 c. milk
2 jumbo eggs
1 1/3 c. Minute rice
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. fresh ground pepper

Preparation

Dice summer and zucchini squash. Chop onion. Beat eggs and milk together. Combine all ingredients in a large bowl. Mix well. Pour into a 9-inch square or 11 x 7-inch greased baking dish. Bake at 375\u00b0 for 35 minutes until liquid is absorbed and contents are golden. Serves 8 as a side dish.