Baked Potatoes, Squash, and Zucchini.

Ingredients:
2 medium crooked neck squash
2 medium zucchini
6 medium potatoes
olive oil
Mrs. Dash
Creole seasoning
salt
black pepper
two sticks margarine





Pre heat oven to 425. Line a cake pan with tin foil (makes for easy clean up).

I used home grown potatoes and zucchini. The squash are from my local farmers market. I washed and scrubbed the skin off the potatoes. Under cold water with a kitchen brush the skins should peal off easily. Scrub the squash and zucchini under cold water as well.
If you are using store bought potatoes the skins tend to be thicker and don't scrub off well. You can  then peel them, however if you want the skins left for the vitamins scrub them enough to clean any extra dirt off.

Slice squash, zucchini, and potatoes in thin slices. Coat with olive oil. Add desired amount of the seasonings listed above.

Layer in foil lined cake pan. Slice margarine in thin pieces and add to the top of vegetables.
Top with another sheet of tin foil.

 

Cook for 30-40 minutes or until the potatoes are tender when you stick a fork through them.