Ingredients:
1 1/2 lbs summer squash
1 medium onions, chopped
2 tablespoons butter
1 (4 ounce) cans diced green chilies
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups grated monterey jack cheese
1 eggs
1 cup cottage cheese
2 tablespoons parsley
1/2 cup parmesan cheese
Directions:
Dice squash.
Saute with onions in butter until tender but still crisp.
Fold in chilies, flour, salt, and pepper.
Place in greased, 1 1/2 quart baking dish; sprinkle with Monterery Jack cheese.
Combine egg, cottage cheese and parsley.
Layer over cheese, sprinkle with parmesan.
Bake uncovered at 400 for 25-30 minutes, until heated through.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.