Source: Cooking Light, June 2000
1 teaspoon olive oil
3 cups (1/4 inch thick) sliced yellow squash (about 1/2 lb)
2 cups (1/4 inch thick) sliced zucchini (about 1/2 lb)
1 cup chopped onion
1 1/2 teaspoon chopped fresh or 1/2 tsp. dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
1/2 cup 1% low fat milk (I used skim)
1/2 cuo(4 oz) garlic and herbs reduced fat soft spreadable cheese (Boursin or Rondele) (I used full-fat Alouette - will try Boursin, full-fat or light, next time)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten (I skipped this and used 3 whole eggs total)
Preheat oven to 350.
Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.
Combine squash mixture, rice, and chives in a large bowl; spoon into a 9 inch pie plate coated with cooking spray.
Combine milk and remaining 5 ingredients; stir well with a whisk. Pour over squash mixture.
Bake at 350 for 45 minutes or until center is set.
I talked about this recipe HERE.