Zesty Squash And Zucchini Casserole
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Yellow summer squash||1 Large, cut into 0.25 inch slices|
|Zucchini||2 Small, cut into 0.5 inch slices|
|Onion||1 Large, cut into 16 pieces|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Fresh tomato||1 Large, cut into eights|
Place butter or margarine, garlic and seasonings in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole.
Heat, uncovered, on full power 1 minute.
Mix melted butter or margarine and seasoning until blended.
Add sliced squash, zucchini, onions and mushrooms to seasoned butter mixture.
Toss lightly until all vegetables are coated with seasoned butter mixture.
Cover tightly and heat on full power 8 minutes.
Add tomatoes and heat on full power an additional 6 minutes or until vegetables have reached desired degree of doneness.