Thank you Rebecca Dally Rodriguez for the simple and delicious new recipe!
No Crust Italian Squash Pie
4 cups thinly sliced yellow squash (or vegetable of choice)
1 cup chopped onion
¼ cup olive oil
1 tbsp. Italian seasoning
½ tsp. each salt, pepper and garlic powder
2 eggs, beaten
2 cups Romano shredded cheese (or cheese of choice)
Saute squash and onions in olive oil about 10 minutes and cool slightly. Stir remaining ingredients in with squash and onions. Pour into an oven safe pie plate (I sprayed mine with olive oil Pam cooking spray). Bake 350 degrees for approximately 35 minutes. Cool for 5 minutes and serve warm.