Recipes

[LuvAutumn]

Squash & Tomato Casserole

Olive oil

6 cups zucchini, sliced

6 cups summer squash, sliced

1/4 cup freshly chopped parsley

1 T soy sauce

1 T garlic, minced

1 28oz can diced tomatoes, undrained

crushed red pepper flakes, to taste

salt & pepper, to taste

Preheat oven to 350.

Using a little olive oil grease a large casserole dish; set aside.

In a large mixing bowl place zucchini, squash, parsley, soy sauce and garlic. Toss gently to combine. Season to taste with red pepper flakes, salt and pepper and toss again.

Pour mixture into prepared casserole dish and bake for 20 minutes. Remove from oven and pour can of undrained tomatoes over the top and gently mix in. Bake for an additional 15- 20 minutes or until vegetables are soft.