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From a Penzey's Spices magazine, recipe from Karen Niessing
Ingredients
  • 2 medium tomatoes, peeled and cut into wedges
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1/2tsp thyme
  • 1tsp basil
  • 1tsp granulated garlic powder
  • 1/2c shredded cheddar cheese
  • 1/2c grated parmesan or romano cheese
  • 1/3c dry bread crumbs
  • 1c shredded mozzarella cheese
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