Italian Vegetable Custard

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Ingredients

4 eggs1/2 cup all-purpose flour2 cups coarsely shredded yellow summer squash1 cup coarsely shredded zucchini1 can (2.25 oz.) sliced ripe olives, drained, divided2 Tbs grated Parmesan cheese1 tsp dried basil leaves1/2 tsp garlic salt6 very thin tomato slices1 small onion, thinly sliced, separated into rings1/2 cup shredded Monterey Jack cheese (2 oz.)

Description

A Delectable Blend Of Cheeses, Summer Squash And Tomato Make This A Tempting Vegetarian Dish.

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