Cheesy Summer Squash and Rice Casserole

2 Tablespoons oil 2 cloves of minced garlic 1 cup of finely chopped onions 2 cups of zucchini, sliced into 1/4” slices 2 cups of yellow summer squash, sliced into 1/4” slices 1/2 cup milk 1/2 cup shredded mozzarella cheese 3 tablespoons grated parmesan cheese 1/4 teaspoon black pepper salt to taste 3 cups cooked rice (white or brown) 3 tablespoons wheat germ

Oil an 8x8 baking pan.

Preheat the oven to 400°F.

Sautee the onion and garlic in the oil in a skillet, until tender. Add the squash, cook until tender. (10 minutes?)

Stir in the remaining ingredients, save the wheat germ.

Press mixture down in the baking pan.

Sprinkle the wheat germ on top.

Cover and bake 25 minutes.