ITALIAN VEGETABLE CUSTARD
Steps:
- Heat oven to 450°F. In a medium bowl, beat the eggs and flour until smooth. Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well. Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes. In a small bowl, mix the Parmesan cheese, basil, and garlic powder. Sprinkle the cheese mixture over the custard. Top the custard with the remaining olives, tomato slices, onion rings, and Monterey Jack cheese. Return the pan to the oven and bake until the cheese is melted, about 4 minutes.
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