Italian Squash And Zucchini Casserole

• 3 squash, sliced
• 3 zucchini, sliced
• 1 medium onion, sliced
• 2 bell peppers, sliced (any color you like)
• 1 (15 ounce) can diced tomatoes
• 1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
• 2 minced garlic cloves
• oregano, and
• basil
• 1 cup shredded cheese (your favorite kind)
• sleeve saltine crackers

1. In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
2. Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
3. Add cans of tomatoes undrained and bring to a boil.
4. Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
5. Pour into a glass casserole dish.
6. Sprinkle with cheese.
7. Crush saltines by hand over top of the casserole
8. Bake at 350 for 30 minutes.

zucchini, onion, bell peppers, tomatoes, italian, garlic, oregano, basil, shredded cheese, crackers

Taken from www.food.com/recipe/italian-squash-and-zucchini-casserole-320599 (may not work)