8 yellow summer squash, cut into 1/2-inch slices
1/2 cup white wine
1 cup shredded Cheddar cheese
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×9 inch baking dish.
In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
Bake in a preheated oven for 1 hour.