How to make it

  • Sauté onion, garlic, green/red bell peppers in butter or margarine until slightly soft.
  • Add tomatoes and cook slowly for 10 minutes.
  • Season to taste.
  • Cut into yellow squash and zucchini into chunks.
  • Place in a saucepan with 1 cup boiling water and boil until fork tender. Drain.
  • Put 1 layer of squash and zucchini in a lightly greased casserole.
  • Season with salt and pepper.
  • Put half of the tomato mixture over the squash and sprinkle 1/2 cup of Parmesan cheese.
  • Layer second half of squash, zucchini, tomatoes, bell peppers, onion and garlic mixture and cheese.
  • Bake at 350° until the cheese has melted and it is bubbling.

Reviews & Comments 2

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    " It was excellent "
    lor ate it and said...
    This casserole is amazingly good! It's a high 5 from your friend.
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    " It was excellent "
    laadeedaa ate it and said...
    I LOVE yellow squash and zucchini and any squash. Thank you for a great casserole recipe.
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