Do you have an abundance of squash, tomatoes, onions and peppers from your garden this year? Here is a great recipe called, S.T.O.P., that will make you wonder why you didn’t think of this one yourself. It did me!

Ingredients:
Squash/Zucchini
Tomatoes
Onions
Bell Peppers (any color)
Butter spray
Pepper to taste
1/2 Cup (or more) Parmisan cheese

Directions:
-Slice up your squash and/or zucchini, tomatoes, onions, and bell peppers.
-Layer the veggies in a deep, oven-safe casserole dish in this order:

1/2 Your yeild of squash, Spray with a little butter
1/2 Your yeild of peppers, Spray with a little butter
1/2 Your yeild of onions, Spray with a little butter
1/2 Your yeild of tomatoes, Spray with a little butter

-Bake uncovered at 350 degrees for 1 and 1/4 hours.
-Sprinkle with the cheese and add a dash of pepper.
-Return to the oven only long enough for cheese to melt

You can use a real stick of butter, just put a few pats between each layer.

This goes amazingly well with a baked or roasted chicken. After dinner, simply cut up the remaining chicken and add it to your S.T.O.P. for a delicious leftover casserole. For added protein, serve the leftovers over a bed of quinoa.

Organic quinoa is also available twice per month by Blue Planet, vendors at the Fernandina Beach farmers’ market.