I have adjusted this recipe from Janet's. The original recipe called for pureeing all the vegetables, I prefer a chunkier mixture. Can also add a quarter head of cabbage, chopped, to the mixture. Another foodie, added the cheese, which I think is a good idea. Always remember that a recipe is a suggestion, you can change up the recipe as you wish.more
Adapted from facebook.com
med. yellow squash, sliced (if the squash or zucchini are larger peal at least half of the pealing off in a stripped fashion. Don't peal the whole thing and don't peal on just one area. You still want some texture.
med. zucchini squash, sliced
med. onion, chopped
carrot, peeled and sliced thinly
large egg, beaten
C. fresh breadcrumbs
C. shredded cheddar cheese
In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well. Using a potato masher, mash the veggie mixture a few times to break down the large chunks, then stir in the remaining ingredients. Once combined, pour into a 9 X 13, lightly greased, casserole dish. Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.