Zucchini, Squash and Carrot Casserole

2 Zucchini Sliced
2 Yellow Squash Sliced
2 Carrots Sliced
1 Bunch Green Onion Chopped
3-1/2 tbs Olive Oil
1/2 Cup Bread Crumbs
3/4 Cup Parmesan Cheese Grated

(1.) Preheat oven to 400˚ F. Coat the bottom of a baking dish with 1-1/2 tbs of olive oil. Spread an even layer of chopped green onions over the oil and top with 1/4 cup of bread crumbs and 1/4 cup of Parmesan cheese. (2.) Fill the baking dish with alternating (angled) slices of zucchini, yellow squash and carrots. (3.) Pour another 2 tbs of olive oil over the top and add half of the remaining bread crumbs and cheese. Shake the dish so the toppings fill the cracks between the vegetables. Add the rest of the bread crumbs and cheese then shake again. (4.) Place the remaining green onions over the top. Cover and bake in oven for 45-55 minutes.  Remove from oven and let rest for 5-10 minutes before serving.

Savorrriffic!

Hint: Since baking dishes vary in size you may need more or less of all ingredients to properly fill your dish. For the best taste, always use a nice piece of Parmesan cheese and grate by hand. Never buy the processed, pre-grated Parmesan.