Nice Ways With Veggies

4 croolneck squashes, finely sliced
1 onion, finely chopped
1 stalk celery, very finely chopped
1/2 cup Italian parsley, very finely chopped
1 Roma or Plum tomato, seeded and very finely chopped
1/2 cup red Bell pepper very finely chopped
salt to taste
1/2 tsp. dried sweet basil
2 Tbs. extra-virgin olive oil
1/2 tsp. saffron or paprika
5 Spanish pimento-stuffed olives sliced finely
1 1/2 cups whole wheat bread crumbs
1/2 cup toasted almonds, ground
1/2 cup soy milk
1/2 tsp. brown sugar or light brown sugar

Cut 2 of the squashes in slices and use them to cover
completely the bottom of an oiled baking dish, sprinkle
with salt. Mix the bread crumbs with the sugar in a small blowl. Sprinkle some of the bread crumbs over the squash slices in the baking dish.

Finely chop all the vegetables. Put in a medium-sized bowl and add all the other seasonings, plus the bread crumbs and the olives, leaving out only the other 2 squashes, the almonds and the soy milk but reserving about a 1/4 cup of the bread crumbs and setting aside to use them later. Spread that on top of the already sliced squash. Put in the blender the almonds, and soy milk and turn them into a cream, seasoning it with salt to taste. Cut the other 2 squashes and cover the filling you already spread with the other squashes. Spread some bread crumbs over the top layer of squashes, cover with the almond milk and bake it at 375º F until it makes a crust (check it after 30 minutes.)