A much praised vegetable casserole.

4 fresh med. unpeeled summer squash, or 4 c. frozen summer squash
1/2 green pepper, chopped
2 ripe tomatoes, peeled and chopped
6 slices bacon, fried and crumbled
1 1/2 c. shredded process cheese
1/3 c. chopped onion
1/2 tsp. salt
1/2 c. fine bread crumbs
2 tbsp. butter

1. Parboil squash (zucchini for 3 minutes; yellow crooknecks or small white pattypans, 5 minutes; and white scallops, 15 to 20 minutes). If you use frozen squash, do not parboil.

2. To make filling, combine remaining ingredients, except crumbs and butter. Mix well.

3. Slice parboiled squash thinly. Place in baking dish, alternating squash and filling. Top with bread crumbs and dabs of butter.

4. Bake in moderate oven (325 degrees) for 35 minutes. Makes 6 to 8 servings.