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2 small zucchini squash,
sliced 1/2-inch thick
2 small summer squash, sliced
1/2-inch thick
leftover sauce, meatballs and
Italian sausage
8 to 10 slices Provolone
3 Tbsp. olive oil
1 clove fresh garlic
1 medium onion, chopped
1 large green pepper, chopped

In a saucepan, saute the garlic in the olive oil.
Remove clove of garlic. Add chopped pepper and onion; saute
until tender. Add both types of squash to saucepan and saute
until tender. Meanwhile, slice meatballs and sausage into
bite-size pieces. Place squash mixture into large Pyrex dish,
then place meatballs and sausage on top of squash. Spread with
large spoon the spaghetti sauce on top of meat mixture.
Arrange all the slices of cheese on top of sauce. Heat until
cheese bubbles.

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