3 med. zucchini, sliced
1 (10 oz.) pkg. frozen corn, thawed
1 lg. onion, cut into rings
1/2 lb. fresh mushrooms, sliced
4 lg. fresh tomatoes, cut into wedges
1 med. green pepper, sliced into rings
2 cloves garlic, minced (or crushed garlic found bottled in produce section)
1 tsp. oregano, crushed
1 tsp. sweet basil, crushed
1/4 c. minced parsley
1/2 c. butter, softened
1/2 c. Parmesan cheese (1/4 c. reserved)

Layer zucchini, corn, mushrooms, onion, green pepper and tomatoes in a 9x13 inch oven proof dish. Combine butter and the remaining ingredients together. Dot the top with the herbed butter. Bake at 325 degrees for 45-60 minutes until most of the moisture has evaporated. Stir occasionally while baking. Before serving, sprinkle top with the remaining Parmesan cheese and serve. 6-8 servings.