Summer Squash and Zucchini Casserole

2 medium yellow summer squash, diced
1 medium zucchini, diced
1 small onion, chopped
1 1/2 c shredded Monterey Jack cheese
1 c grated Parmesan cheese
1 1/2 c milk
2 eggs, beaten
1 c Minute Rice
1/2 tsp salt
1/2 tsp Italian seasoning
1/8 tsp pepper

Combine all ingredients in large bowl: mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.