Baked summer squash
Fun fact: The most popular types of summer squash grown in California are zucchini, crookneck and pattypan.
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1 lb. summer squash, any variety or a combination
3 tbsp. butter
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
3 large, fresh tomatoes, cut into chunks
1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. ground marjoram
2 eggs, lightly beaten
1 cup shredded mild cheddar or Monterey Jack cheese
Preheat oven to 350 degrees. Rinse squash and cut into 2-inch chunks. Drop into gently boiling water and cook for 2 minutes or until tender-crisp, but not soft. Remove to a colander and let drain while you assemble the casserole.
Heat a skillet over medium heat. Add butter. When butter has melted, add garlic, onion, peppers and tomatoes.
Stir-fry until onion is soft, about 3 minutes. Sprinkle mixture with salt, pepper and marjoram. Transfer tomato mixture to a casserole dish. Add squash to the casserole along with eggs and cheese. Gently mix ingredients together until egg and cheese are evenly distributed. Bake for 25 or 30 minutes or until egg is set and cheese is melted.