1 1/2 lbs. zucchini squash
3 ribs of celery
1 lg. onion
1 lg. green pepper
8 med. tomatoes
1/2 c. butter
3 cloves garlic, minced
1 tbsp. oregano
1 tbsp. basil
1 tbsp. salt
1 tsp. pepper
4 tbsp. Parmesan cheese, grated

Preheat oven to 350 degrees. Grease a large shallow casserole. Slice the zucchini and celery; cut the onion and green pepper into large squares. Scald the tomatoes in boiling water for 60 seconds, drain. Remove the skin and cut in half. Squeeze out and discard the tomato juice and seeds and cut each half into 4 pieces. Reserve. Blanch the zucchini, celery, and green peppers in boiling salted water until barely tender. Drain and reserve. Saute the onion in butter for 4 to 5 minutes. Add the garlic, oregano, basil, salt and pepper and continue to saute until the onion is transparent. Combine all of the ingredients in the prepared casserole and sprinkle with the Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes, or until bubbly.