3 sm. zucchini
3 sm. yellow squash
1 can drained mushrooms
1 can Italian style tomatoes
1 c. garlic croutons
1 (8 oz.) grated Mozzarella cheese

Slice zucchini and squash and cook in water for 3 to 5 minutes. Add drained mushrooms and canned Italian tomatoes. Pour into 9 x 13 glass baking dish. Gently stir in garlic croutons. Sprinkle top with grated cheese. Bake at 350 degrees until cheese melts. Serves 4 to 6.