2 large eggs
2 large yellow squash, sliced into 6 wedges
3 tablespoons olive oil
2 1/2 tablespoons sesame oil
1 cup zucchini
1/4 cup mayonnaise
1 tablespoon soy sauce
salt to taste
ground black pepper to taste
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute squash until tender, about 10 minutes; drain and place in a large mixing bowl.
Heat remaining olive oil in a large bowl over medium heat. Saute squash circles until tender, about 15 minutes; drain and dust with sesame oil, sesame oil, sugar, soy sauce and salt. Mix thoroughly until reduced by 2/3. Stir mixture into eggs.
Bake in preheated oven for 35 to 45 minutes, or until deep custard is pale yellow off center. Cool 2 minutes, then remove from pan to serving plate.