1/4 c. olive oil
1 lg. chopped onion
2 minced cloves garlic
1 c. bread crumbs
1/4 c. Parmesan
1/4 c. parsley
8 oz. Mozzarella, shredded
1/2 lb. zucchini in 1/4 inch slices
1/2 lb. summer squash in 1/4 inch slices
2 tomatoes, in 1/4 inch slices
1 tsp. basil

Heat 2 tbsp. oil. Saute onion. Stir in garlic and crumbs; cook 2 minutes. Remove from heat. Stir in 2 tbsp. Parmesan and 3 tbsp. parsley. Spread in bottom of casserole. Sprinkle Mozzarella over it. Arrange zucchini around edges, summer squash in middle, tomatoes on top. Sprinkle with basil, remaining parsley and pepper. Drizzle oil over top. Sprinkle with Parmesan. Cover. Bake 20 minutes. Uncover. Bake 20 minutes. 8 servings.