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several yellow crookneck squash, sliced
several zucchini squash, sliced
2 eggs beaten into 1/2 cup water (in bowl)
flour with garlic salt, onion salt and black pepper (in bowl)
1 Tbsp. olive oil
1 medium onion
1 clove garlic
2 Tbsp. fresh basil
2 Tbsp. fresh thyme
1 Tbsp. fresh marjoram
2 Tbsp. fresh oregano
3 large fresh tomatoes, diced
2 cans tomato sauce
2 c. sharp grated Cheddar cheese

You will need a preheated pan with olive oil.

Preheat oven to 350 degrees.

Dip squash slices in egg mix and then flour and lightly fry both
sides, remove squash and drain on paper towels.

Saute remaining ingredients (except cheese) in 1 tablespoon olive
oil. Lightly cover bottom of large baking dish with sauce, then
alternate layers of squash, sauce and cheese until all ingredients
used. Bake for 30 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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