Summer Vegetable Casserole

2 yellow squash
2 zucchini
6 medium potatoes
1 onion
1 lemon (zest)
4T olive oil
4-6 tomatoes
2 oz. feta cheese
1 1/2 tsp seasoning salt and pepper


Preheat oven to 375*. Cut potatoes into 1/8' thick slices and all other vegetables into 1/4' slices. Ina a bowl, mix all vegatables except tomatoes with lemon zest, 3 T olive oil, seasoining salt, and pepper. Place in 9' x 13' casserole. Top with tomato slices and crumbled feta and drizzle with 1 T olive oil. cover tightly with foil and bake for 1 hour. Remove foil and cook another 10 to 15 minutes or until vegatable are slightly browned.

submitted by Maria Nielson