3 zucchini, sliced
3 yellow squash, sliced
1 c. brown rice (measure uncooked), cooked
1 chopped onion
1 pkg. mushrooms
2 stalks celery
Chopped tomatoes (if desired)
1/2 jar Ortega salsa green chili (med. hotness)
1/2 each chopped green and red peppers (optional)
Monterey Jack and Cheddar cheese

Steam zucchini and squash together, then saute onions, mushrooms, celery, tomatoes, and peppers together in butter. When onions are transparent, toss all ingredients together. Pour into a large casserole dish and top with a thick layer of the cheeses. Cook in a 350 degree oven for 25 minutes.