Summer Harvest Casserole Courtesy of Alice Shearer Servings: 4 for side dish, 2 for meal 1 med. zucchini squash, sliced in 1/4" rounds 1 med. yellow squash, sliced in 1/4" rounds 1 med. green pepper, thinly sliced into rings 1 lg. onion, chopped or sliced thin 6 Italian tomatoes, skinned and sliced in 1/2" rings Salt, pepper and garlic salt to taste Mozzarella or other soft, mild cheese Layer a 1-1/2" quart casserole in the following order: Yellow squash, zucchini, green pepper and onion. Sprinkle with garlic salt and pepper. Layer of tomatoes sprinkled with salt and pepper. Repeat layers one more time. Cover casserole and bake at 425 degrees for approx. 45 minutes, or until vegetables are tender. Drain excess liquid, (liquid may be used for soup). Uncover casserole and sprinkle with grated cheese. Return to oven until cheese is melted. Meat may be added between layers to make a meal.