Ingredients
1 lb. yellow summer squash
1 lb. zucchini squash
1 large sweet onion, chopped
3 Tbsp. butter/oil
1 sweet red pepper, chopped
1/2 lb. mushrooms, sliced
3/4 c. grated cheddar cheese
3/4 c. grated Monterey Jack Cheese
1/4 c. white wine
Preparation
Slice squash into 1/2" slices. drop into boiling water for 5 min; drain.
Saute’ onion, pepper, mushrooms in butter/oil. Add 1/4 c. white wime. Cook until slightly crunchy.
Alternate layer of squash with layer of onion/pepper/mushrooms in buttered 13x9x2" pan. Top with grated cheese. Bake at 350 degrees for 20-25 minutes.
