2 lb. zucchini
2 lb. yellow summer squash
1 c. cooked carrots
1 c. mushrooms
1/4 c. butter
1 lg. green pepper
1 lg. red pepper
1 med. onion
3 tbsp. dry dill weed
Salt and pepper to taste

Put butter in large skillet. Saute onion, peppers, mushrooms, zucchini, summer squash until tender and carrots and dill weed mix well. Add salt and pepper. Put in casserole dish that has been oiled slightly. Then put thin layer of grated Parmesan cheese. Bake at 350 degrees for 35-45 minutes.