Summer Vegetable Bake

We have a small garden and some things grow successfully (like our cucumbers and radishes), and some things don’t grow well, or at all.  This year there is no sign of the green peppers we planted, or the brussel sprouts that I got all excited about growing.    So when our neighbor came over bearing yellow squash, zucchini, red onions and green bell peppers I graciously accepted them.         

      

I don’t think I’ve ever made anything with zucchini other than breads, or a chocolate zucchini cake.  This year I decided it was about time to live on the edge.  Maybe, I should actually use the vegetable in a vegetable dish – a novel idea.  And here it is – Summer Vegetable Bake.      

1 zucchini, 1 yellow squash and some baby carrots cubed – (approx 1 large) onion, diced – 1 green bell pepper – 1 tsp. Italian seasoning – fresh garlic, crushed -1/2 c. margarine -1 can of diced tomatoes – grated Parmesan cheese      

Bring the squash and carrots to a boil for 3 minutes in salt water and then drain.  Melt margarine in skillet.  Add onion, green pepper and garlic and simmer until soft.  Add diced tomatoes, Italian seasoning and squash to skillet.  Cook until mixed well, and tomatoes start to soften.  Pour into a greased baking pan and cover liberally with parmesan cheese.  Bake at 350 degrees for 40 minutes (veggies should be tender but not mushy)       

Squash and carrots after bringing to boil

 

Onions, peppers and garlic cooking in skillet

 

All the veggies in the skillet

 

In the pan ready for the oven

 

Out of the oven

 

Served and ready to eat!

 

With all said and done I would have to say this is one light and tasty summer vegetable dish.  I’m not a vegetarian but with a dish like this I might change my mind.  No disappointments here.  Enjoy!