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.