4 servings (serving size: 1 wedge).

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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 ingredients; stir well with a whisk. Pour over squash mixture. Bake at 350° for 45 minutes or until center is set.

Ratings & Reviews

SusanK99's Review

February 26, 2012
Good, easy recipe. Serve with a green salad and or sliced tomates. I replace the rosemary with thyme. I have made it a few times now.