Ingredients

2 tablespoons butter
6 small green or yellow zucchini or summer squash, cut into 1/4-inch slices
1/3 cup chopped, seeded red bell pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 eggs
1 cup light cream or half-and-half
1 cup (4 ounces) shredded provolone cheese
2 tablespoons flour
1 tablespoon Romano cheese

Directions

Preheat oven to 350 F.

Melt butter in a large skillet. Saute zucchini or squash, red pepper and seasonings until vegetables are tender-crisp, about 5 minutes; set aside. Beat eggs until foamy. Stir in cream, provolone cheese and flour. Add vegetable mixture. Pour into well-buttered 1 1/2-quart rectangular baking dish. Sprinkle Romano cheese over top. Bake until a knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving. Makes 8 servings.