Summer Casserole

I just tried this new recipe last week. It's a little healthier than most of the stuff that I make. I didn't know how it would turn out, but we all liked it. Even Emily. So it must be a keeper. I didn't put exact measurement because it is really a recipe that you eyeball. You can put as much or as little of everything to make it your own. But remember that each layer has to be seasoned. The veggies soak it all in.

Zucchini Squash sliced into thin rounds
Yellow Crookneck or Yellow Summer Squash sliced in thin rounds
Onions slices into rings
1 sleeve ritz crackers (crushed)
Mozerella cheese (shredded)
Parmesan cheese (can use shredded or from can: I use both)
Tomatoes sliced in thin rounds
Italian Seasoning
salt, pepper
Butter

To make prep. time way faster I sliced everything with my food processor. I even crushed up the ritz crackers in there.

In a 9x13 casserole dish, coat bottom of dish with butter. Don't skip this step or your tomatoes won't come off the bottom. 1) Place sliced tomatoes into bottom of dish. Sprinkle Italian Seasoning and Parmasan cheese over tomatoes to taste. 2) Next, layer onions over top of tomatoes. Sprinkle with salt and pepper to taste. 3) Lay sliced squash rounds over the onion rings, using zucchini or yellow or both. I use both. Sprinkle a bit more Italian seasoning, salt, then mozerella cheese. Now start over with the layers. You'll fit about 3 layers but you'll have to smash it down a bit so that it fits without spilling over the sides. On your last layer you'll sprinkle your ritz crackers on top that you've added Italian Seasoning to.

Bake a 350 for 1 hour or until the veggies are to your desired doneness. I bake for 45 min. so that the veggies still have some firmness to them. Enjoy!