Recipe by Ginny Sue
A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.
Top Review by southern_gal12000
I'm giving it 5 stars because I made slight changes to it and I hate it when people make changes and then give the recipe less than 5 stars. DUH! Anyway, I loved the idea to get rid of veggies in my fridge but here are my changes and we thought it was great: Someone said that it was plain so I added some chopped garlic, red bell pepper and garlic powder and sprinkled a lot of salt and pepper. Didn't have mushrooms but didn't miss them. I also used cherry tomatoes and chopped them up, put it all in order as the recipe says but put it in a 10x13 in. glass casserole dish (I think a metal baking pan would have been better, this adds more browning) and added almost a half a cup of pats of butter. 2 Tbsp. of butter is just not enough for that many veggies. So I'd say use more butter and parmesan cheese to taste. Ginny thank you for the idea! We liked it!
- 2 medium yellow squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1⁄2 large green bell pepper, sliced in strips
- 1 cup fresh mushrooms, sliced
- 1 large tomatoes, sliced
- salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.