1 cup water
4 cups milk
1/4 cup vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
2 yellow onions, sliced
1 teaspoon dried basil
3 tablespoons distilled white vinegar
1 teaspoon dried thyme
5 green onions, thinly sliced
2 teaspoons sage
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1 tablespoon dried sage
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan bring water, milk, oil, onion, garlic, oregano, onions, basil, vinegar, thyme, green onions, sage, basil and salt to a boil.
Remove from heat. Stir in thyme, sage, rosemary, salt, oregano, rosemary and salt.
Stir zucchini in a large bowl or spoon half of mixture into the bottom of a 9x13 inch baking dish. Spoon excess mixture over zucchini. Sprinkle with oregano.
Bake uncovered in preheated oven for 20 minutes.
Remove zucchini from oven, cover and simmer until lukewarm, about 5 minutes. Drizzle zucchini and vegetables with reserved (nonstick) baking mix. Serve warm.