4 Medium-large summer or zucchini squash, thinly sliced
3 large tomatoes, finely chopped
2 medium onions, finely chopped
8 oz. Mozzarella grated
4 eggs beaten
1 small can green chilies chopped, drained
Garlic powder, salt and pepper to taste
Directions
Cook onion in olive oil until soft, add tomatoes and chills. Simmer 6 min. Steam squash for about 2 minutes. Drain and season with spices. Grease a deep, large casserole dish. Spread 1/3 of tomato mixture, 1/3 squash, 1/3 cheese and 1/3 eggs. Continue layering. Bake for 35 minutes at 350 degrees.
