Squash Casserole

By Ann Zemen

5 sliced green zucchini

2 sliced yellow summer squash

1 sliced orange patty squash

2 medium white onions diced

3 ripe red tomatoes chopped

3-4 stems fresh garlic dill

2-3 sprigs of fresh oregano

2 sprigs of fresh rosemary

3 T. Extra Virgin Olive Oil

Salt to tasts

¼ C. Kroger dried Italian seasoning

Water

In a large Dutch oven fill ¾ full with water and veggies. Cook over high heast until boiling. Cover and reduce to medium heat for 15 minutes. Stirring often. Drain off ½ of the water and add 3 T. Olive oil and the fresh herbs. Stir well. You may add cheese if you like.