Micro Summer Squash Casserole

Directions

1. 1
   Cut squash into 1-inch pieces and combine with onion in a greased 6-cup shallow, microwave casserole dish, covered with plastic wrap.
2. 2
   Microwave on full power for 7 minutes.
3. 3
   Drain all liquid from dish and save it for soup or sauce.
4. 4
   Beat eggs in a medium size bowl with
5. 5
   a wire whip until foamy.
6. 6
   Stir in cheese, salt, basil and pepper until well blended.
7. 7
   Pour over squash in casserole, stirring to mix well. Cover casserole with a paper towel.
8. 8
   Microwave at Medium power 5 minutes.
9. 9
   Remove the paper towel.
10. 10
    Microwave 3 minutes longer or until egg mixture is set. Before serving, garnish with parsley.
11. 11
    Very good.