1 lb. green beans (fresh, frozen or can)
4 med. zucchini, sliced 1/4 inch thick
1 pt. cherry tomatoes, cut in half
4 to 6 green onions, chopped
Salt and pepper to taste
Dash each of parsley and oregano
1/2 pkg. Pepperidge Farm fine herb seasoned dressing
1 stick butter (1/2 c.)
Parmesan cheese

Brown onion in butter, add spices, salt and pepper and lay zucchini slices on top. Cover and cook 7 minutes. In a 9 x 13 inch casserole, put cooked, drained beans, tomatoes (layer) then onion mixture. Melt stick of butter. Add dressing, coat well, then sprinkle on top of vegetables, sprinkle with Parmesan and bake 30 minutes in a 350 degree oven. Delicious!