Zucchini Casserole

1 large (8 x 2) Zucchini
1/2 onion, diced
2 small pink potatoes, unpeeled and diced
4 ounces fresh mushrooms, sliced.
1 stalk celery, chopped
1 (16 oz.) can Italian tomatoes, diced
1 teaspoon olive oil
1 tablespoon vegetable broth seasoning
1 teaspoon crushed basil

Combine the fresh vegetables in a covered casserole. Add the remaining ingredients. Cover with the casserole lid and cook in the oven at 350 for 1 hour. Serves 4
Yummm! I love this. This can also use yellow squash for the Zucchini. Joyce likes the yellow squash better.