2 sm. zucchini
1 sm. summer squash
3/4 - 1 c. cooked rice (when cooking rice, season with 2 tsp. granulated chicken bouillon)
4 eggs, well beaten
1/2 c. milk
1 c. grated baby Swiss or jarlsberg cheese
Salt and pepper to taste
1/2 c. grated baby Swiss
1/2 c. grated Cheddar cheese

Chop zucchini and summer squash into small cubes, omitting seeds. Mix zucchini, summer squash, rice, eggs, milk and 1 cup grated Swiss cheese. Add salt and pepper to taste. Pour into 9x13 inch shallow casserole dish. Sprinkle with grated Cheddar and grated Swiss cheese. Bake at 350 degrees for 35 minutes.