Summer Casserole | localcracker

Summer

2-5 Large summer squash, preferably different colors and varieties, depends on the size how much you would need, sliced in rounds
2-4 Tomatoes, depends on the size how much you would need, sliced in rounds
1 Onion, sliced in rounds
1 Stick butter, cut up into small cubes or ½ cup other fat of choice
1-2 Cups parmesan cheese, grated
Dry or fresh herbs of choice, but, fresh herbs REALLY go a long way in this recipe. I like to do fresh chopped oregano and basil.
Salt and pepper, to taste

Prepare a medium heat proof casserole dish by greasing well. Pre heat oven at 375 degrees.
Place 2 rounds of squash then 1 round of onion then 1 round of tomato. Repeat until all (or most) of your veggies are used up. Keep everything in a single layer. If you have too much put away for other use or prepare another casserole dish.
If using butter sprinkle cubes all over. If using other fat pour all over, covering as many of the veggies as possible.
Sprinkle herbs, salt, and pepper over all.
Sprinkle Parmesan cheese over all.
Add Garlic and saute for 1 more min.
Place in oven and allow to roast for 30 min.
Check occasionally until Parmesan browned and your veggies are the texture that you prefer.
Allow to sit for 10 min. before serving.