Colorful Zucchini Casserole

4 8-inch zucchini

1 med. onion

colorful sweet pepper

1 can sliced stewed tomatoes

Slice all the vegetables, chop the tomatoes and combine in the casserole dish. Bake, covered, at 375° a half hour. Baste the vegetables then return to the oven and continue baking until the zucchini is done the way you like.

Using a turkey baster, baste again, then put most of the juice in a separate container. Pour it over your dog's dry food or put it aside to make vegetable broth. I added mine to the chicken bone broth I'm currently simmering.

Cut up 6oz. cheese and put on top, then sprinkle with 2/3c± seasoned panko breadcrumbs.

Put it under the broiler, set on low, for a few minutes to melt the cheese and crisp up the breadcrumbs. . .Lin