3 or. 4 sm. zucchini
3 or 4 sm. yellow squash
1 sm. box fresh mushrooms
1 (8 oz.) can sliced water chestnuts, if desired
1 (8 oz.) bottle Kraft oil-free Italian dressing
Parmesan cheese, if desired

Uniformly slice or cube both kinds of squash and slice or quarter mushrooms. Alternately layer above and water chestnuts, if using, in a 1 1/2 to 2 quart casserole. Pour most (or all) of dressing over squash, etc. Cover and microwave on high until squash is "tender-crisp." (Time will vary depending on how you slice squash.) Remove, sprinkle with Parmesan or a few flavored bread crumbs and serve (with a slotted spoon). Serves 4-6.