Tomato Zucchini Casserole

3 large summer squash or zucchini, thinly sliced

3 large tomatoes, pureed (makes 2 cups)

6 cloves garlic, mashed

¼ cup chopped parsley

½ cup chopped green onions

1 lemon squeezed

1 tbsp vinegar

3 tbsp olive oil

2 tsp salt

1 tsp black pepper

1 tsp Mexican chile

Preheat oven to 350.  Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.  Put zucchini slices in a large bowl and pour pureed tomato mixture over them.  Stir well using your hand so each zucchini slice is coated with the red sauce. Transfer to a large baking dish to that the layer is not very thick.  Bake for 45 minutes. Let cool for 20 minutes and serve. http://www.giverecipe.com