Sliced summer or zucchini squash
Olive oil
Chopped onion
Parmesan cheese
16 oz. can tomato paste
Salt
Accent (optional)
Garlic salt or 1 garlic clove
Pepper
Italian bread crumbs

Cover bottom of 6 quart kettle with olive oil. Fill with thinly sliced summer and/or zucchini squash. Add chopped onion and cook until tender. Remove from heat and drain. Add the Parmesan cheese, tomato paste, salt, Accent, garlic, pepper, and Italian bread crumbs. Blend lightly and thoroughly. Turn into casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes. Or freeze in quart containers. Thaw, turn into casserole and bake. Enjoy your summer squash all winter! Freezes well.