2 yellow squash, cut into small wedges
2 medium zucchini
1/2 cup butter
1 medium onion, peeled and sliced
1 quart water
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
1 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/3 cup chopped celery
1/3 cup chopped onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon minced garlic
Preheat oven to 350 degrees F (175 degrees C).
Use a rolling pin or marble to make the zucchini florets. Place the zucchini in a large bowl, and add the butter, onion, water, mayonnaise, Italian seasoning, basil, oregano, rosemary, sage, marjoram, rosemary, and thyme. Mix together well. Roll zucchini into thick wedges. Place wedges in the bottom of a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes. Remove and roll in celery and onions. Top zucchini with cucumber slices. Garnish with parsley and basil.