1 lb. yellow summer squash
1 lb. zucchini squash
1 lg. onion, chopped
3 tbsp. butter/oil
1 green pepper, chopped
1/2 lb. mushrooms, sliced
3/4 c. grated Cheddar cheese
3/4 c. grated Monterey Jack
1/4 c. white wine

Slice squash into 1/2 inch slices. Drop into boiling water 5 minutes; drain.

Saute onion, pepper, mushrooms in butter/oil. Add 1/4 cup white wine. Cook until slightly crunchy.

Alternate layer of squash with layer of onion/pepper/mushrooms in buttered 13x9 inch pan.

Top with grated cheese.

Bake 350 degrees for 20-25 minutes.

Great anytime of year. Feeds a large bunch as a side dish. Can also be used as a main course, with salad and crusty bread.