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Summer Vegetable Casserole Recipe

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This recipe for Summer Vegetable Casserole, by , is from Tried and True Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy McCartney


1 Tbsp. olive oil
1 yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp thyme
salt and pepper to taste
1 cup shredded Italian cheese

Preheat the oven to 400║. Finely dice the onion and mince the garlic. SautÚ both in skillet with olive oil about 5 minutes.
Thinly slice the rest of the vegetables.
Spray an 8x8 square pan with non-stick spray. Spread the onion and garlic in the bottom of the dish. place the thinly sliced vegetables in the baking dish vertically, alternating them. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove foil and top with cheese and bake 15-20 minutes more until cheese is golden brown.




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