3/4 c. onion, sliced & cut in half
3/4 c. green pepper strips
2 tbsp. butter, divided in half
2 c. sliced carrots
4 c. sliced zucchini
1 tbsp. oregano or to suit taste
Salt & pepper to taste
2 c. grated mozzarella cheese
Bread crumbs

Saute onion and pepper with butter until onions become transparent. Set aside. Parboil carrots 3 minutes; drain. Set aside. Saute zucchini in butter with oregano until al dente.

Layer 1/2 of zucchini, onions, peppers and carrots in 2 quart greased casserole. Add 1 cup cheese. Then remaining vegetables. Top with cheese. Cover with bread crumbs. Bake at 350 degrees until heated throughout and bread crumbs are browned. May be served as vegetarian entree or as a side vegetable.