This week, I used a mandolin to slice zucchini, summer squash, tomatoes and onions. I layered them in a casserole dish:
I mixed up some eggs and milk and poured it over (for a crustless quiche) and baked. I added cheese on top for the last 15 minutes of baking. So what's not to like? Summer vegetables galore, eggs, cheese. It tasted good but was rather watery. I didn't salt any moisture out of the squash or squeeze pulp from the tomatoes. This idea needs refinement.
Speaking of summer squash, the plants in the garden have started to produce these:
I think it's a tatume squash, called "calabacita" in Spanish. It seems like a popular item in Mexican cooking. I've found some interesting recipes online. The one I picked here is very young- I'll let them go to see how big/dark they get. It seems like an item you can consume either as summer squash or fall squash. We'll see.