2 medium potatoes, washed
1 medium zucchini
1 medium summer squash
3 scallions
7-10 medium mushrooms, washed
1 c. sliced broccoli
1 large carrot
1/2 stick butter, sliced thinly
1/2 c. grated Parmesan (dry)
1/2 c. freshly grated Parmesan
2 cloves garlic
2 tbsp. fresh parsley
salt and pepper, to taste
1 c. sour cream

Slice thinly potatoes, zucchini, yellow squash, mushrooms, carrot in food processor. By hand slice scallions and broccoli. Put in large bowl. Add 2 cloves garlic pressed/crushed, parsley, 1/2 cup dry grated Parmesan cheese and 1 cup sour cream plus salt and pepper. Mix all ingredients well and spread out evenly in a low baking dish or pan.

Place butter sliced evenly over top of mixture then sprinkle freshly grated Parmesan cheese over top. Can be pre-made and stored in refrigerator. When ready to cook, preheat oven to 350°F and bake uncovered for 45-50 minutes, or until vegetables are tender. Serve with grilled meats, fish or alone.

Submitted by: Denise McCabe