You can save a bundle by stocking up on zucchini and yellow squash during the summer. Slice the vegetables and cook in boiling salted water for 30 seconds. Drain; store in freezer bags.
10 oz frozen zucchini, thawed
10 oz frozen yellow squash, thawed
1/2 medium onion, sliced
1/4 cup water
2 cup shredded Cheddar cheese
2 slices of white bread cut into 1-inch cubes
1 tomato, diced
1/2 tsp salt
1/4 tsp red pepper flakes
Preheat oven to 350°F. Grease a medium baking dish. Place zucchini, squash and onion in 1/4 cup water in a medium saucepan. Cook over high heat for 5 minutes.
Drain vegetables thoroughly. Set aside. Beat eggs in a medium bowl with a fork.
Add drained vegetables, Cheddar, bread, tomato, salt and pepper flakes to eggs; stir well.
Pour vegetable mixture into prepared baking dish. Bake until set, about 30 minutes. Cut into squares to serve.
Save 5 minutes of preparation time, plus cleanup, by using frozen chopped onion and omitting step 1.