Ingredients

• 2 tablespoons olive oil
• 2 small onions , chopped
• 1 , 2 1/2 pound
• 6 cloves garlic , crushed
• 0.25 teaspoons salt
• 1 tablespoon water , Optional
• 3 eggs
• 0.75 cups sour cream
• 1 cup grated Parmesan cheese
• 0.33 cups chopped fresh basil
• 0.25 teaspoons ground black pepper
• ½ , 8 ounce

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
3. 3 Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
4. 4 Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition per serving