All About Color Fresh Veggie Casserole (recipe and photo)
Friday, June 10, 2011
All-about-color Fresh Veggie Casserole
2 large zucchini, sliced
2 “ yellow squash, sliced
1 medium onion, chopped
2 large fresh tomatoes, cut into bite-sized chunks (with juice)
2 – 3 Tbsp. melted margarine
½ cup grated or shredded parmesan cheese
Salt and pepper to taste
Place zucchini, yellow squash and onion in a large saucepan, cover with water and season with salt and pepper. Bring to a boil, and then reduce heat to a simmer. Cook 8-10 minutes, until onion is almost done. Add tomatoes and cook 5 more minutes. Drain and place mixture in a 7”x11” (or comparable size) dish. Drizzle lightly with margarine, and sprinkle with parmesan cheese. Stir just to slightly blend. Microwave for a couple of minutes to melt cheese.
(This takes a bit of chopping, but it is oh-so-worth it, and beautiful, too! These proportions don’t have to be exact - or even the same veggies, I’d think - this is just a guide. This freezes well, IF there’s any left!)
What, my Sparkfriends, would you round out the meal with?