Garden Veggie Egg Bake

serves 6

Ingredients:
1 T olive oil
1 zucchini and yellow squash, cut lengthwise in half, slice crosswise
1 red pepper, chopped
1 onion, sliced
1 c sliced fresh mushroom
1/2 c shredded carrot
1/2 t garlic powder
1/2 t pepper
30 saltines, coarsely broken
6 eggs
1 c milk
1/3 c Parmesan cheese

Directions:
Heat oil in large skillet on medium-high heat. Add veggies; cook & stir 5 mins. Stir in seasonings. Remove from heat.
Layer crackers and veggie mixture in 2 qt casserole sprayed w/ cooking spray. Whisk eggs and milk til blended. Stir in 1/4 c cheese; pour over veggie mixture. Refrigerate several hours.
Heat oven to 325F. Bake casserole, uncovered, 45-50 mins or til knife inserted in center comes out clean. Top w/ remaining cheese.

Nutritional Jazz:
230 cal; 12 f fat; 4 g sat. fat; 220 mg cholesterol; 400 mg sodium; 19 g carb; 2 g fiber; 6 g sugar; 13 g protein.