Submitted By: Annita Zalenski

Ingredients:
4 tablespoons olive oil, divided
2 large ripe tomatoes, sliced
1 medium zucchini squash, sliced
1 medium yellow summer squash, sliced
3 tablespoons grated Parmesan Cheese
2 tablespoons seasoned breadcrumbs
Salt
Pepper

Directions:
Preheat oven to 350 degrees. Place 1 tablespoon of olive oil in a 9 x 13-inch baking dish. Rotate pan to cover bottom with oil. Layer one sliced tomato in bottom of dish. Season with salt and pepper. Add zucchini and yellow squash slices. Season with and salt and pepper. Cover squash with slices of the remaining tomato, and season tomatoes with salt and pepper. Combine Parmesan cheese and breadcrumbs. Sprinkle over top of vegetables. Drizzle casserole with remaining olive oil. Bake for 30-35 minutes or until squash is tender.

Serves 4 to 6