Ingredients
2-3 Medium Zucchini
2-3 Yellow Squash
6 Green onion or ½ sweet onion
Liquid from one can chicken noodle soup, discard noodles
6-8 oz heavy cream
8 slices whole wheat bread, toasted and diced
1 stick butter
12 oz shredded cheese any but Italian is best mixed with
4-6 oz shredded Parmigiano Regiano
2 tablespoons Oregano finely chopped from sprig
Garlic powder to taste
2 eggs beaten
Preparation
Cube vegetables into ¾ inch dice Cook vegetables in enough salted water to cover and just soften slightly Drain and ice vegetables to blanch and stop cooking, leaving soft/firm and colorful Combine soup with cream, stir into all cheeses, stir in oregano, garlic powder, and beaten eggs Line greased baking dish with ½ vegetables Pour ½ cream liquid over top Add next layer vegetables Pour remaining cream liquid Combine butter with breadcrumbs and spread over top Bake at 350 degrees for 35 to 45 minutes
