Ingredients:
3 medium zucchini
3 medium yellow squash
1 large onions
1 large green peppers
2 (6 -8 ounce) cans mushrooms, drained or 2 (6 -8 ounce) cans fresh mushrooms, sliced
2 large tomatoes
3 tablespoons butter
3 tablespoons flour
3 tablespoons sugar
2 cups shredded cheese
breadcrumbs
additional butter
Directions:
Rinse zucchini and squash, slice lengthwise and quarter.
Boil in salted water until just tender. Drain and set aside.
In large nonstick skillet, saute chopped onion, green pepper, and mushrooms in butter until tender.
Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.
Coat a 9 x 13-inch pan with cooking spray.
Add zucchini and squash. Top with vegetable mixture. Top with cheese.
Top with enough bread crumbs to cover with a medium thickness. Dot with butter.
Bake at 350 F until bubbly and golden brown.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.