Parmesan Veggie Bake

Ingredients:
2 medium squash
2 medium zucchini
1 medium purple onion
8 oz. whole mushroom
2 cups of dry pasta, multi-grain or whole wheat
10-15 grape tomatoes
1 ½ cup shredded parmesan cheese
1 cup plain bread crumbs
1 stick butter
½ cup white cooking wine
Salt
Pepper
Garlic powder or 2 tablespoons minced garlic

Start out by washing all squash, zucchini and tomatoes in cold running water thoroughly. Boil pasta until almost tender. Drain pasta and shock with cold water before adding it to the mixing bowl. Slice squash and zucchini in ¼ inch slices and cut in half, place in large mixing bowl. Next cut mushrooms into 1/4th's and add to large mixing bowl. Peel top layer off onion and cut into ¼ inch chunks, add to mixing bowl. Next add as many grape tomatoes as desired into mixing bowl. Use salt, pepper and garlic powder just to taste, meaning you can add as little or as much as you like! You can also use minced garlic in replace of garlic powder. Use a large serving spoon to mix veggies and seasoning together until all are evenly coated. Stir in cooking wine and mix thoroughly. Add 1 cup of shredded parmesan cheese and mix thoroughly. Melt stick of butter and pour into veggie mix and stir mixing all ingredients thoroughly. Spray a 9x13 pan with cooking spray, pour in veggie mix and spread evenly through out pan. Sprinkle remaining cheese on top of veggies and then sprinkle bread crumbs on top of cheese. Cover pan with foil and bake in oven at 350 degrees for 40-45 minutes or until veggies are tender, by now the pasta noodles will be soft as well. Remove foil and place veggie bake back into over for 15-20 minutes or until bread crumbs are browning and cheese is melted. When selecting zucchini at the store remember the darker green the more nutrients it will contain. Both the zucchini and squash alone before being cooked are naturally low in calories however adding in the bread crumbs, and cheese will add to the over all amount. The cooking wine is typically low in calories but will contain about twenty. Of course this dish, as with most others, can be altered to your own liking or diet habits. I personally do not use a low fat cheese and do not know if you can find a low fat or light choice in shredded parmesan, but you could also try using swiss cheese or another variety all together. Any way you make the dish I hope it turns out well and you enjoy the many flavors it has to offer.