3 tbsp. butter
1 onion, minced
1 clove garlic, minced
1 green pepper, chopped
4 med. tomatoes, peeled and chopped
1/2 tsp. salt
Freshly ground black pepper to taste
1 1/2 lbs. summer squash
1 c. grated Parmesan cheese

Heat the butter, add the onion, garlic and green pepper and saute until tender and lightly browned. Add the tomatoes, salt and pepper and cook, stirring occasionally, while preparing the squash.

Peel the squash if the skin is not tender, and cut into slices or cubes. Add 1/2 cup boiling water, cover tightly and cook until the squash is just tender. Drain well. Preheat oven to moderate 350 degrees.

Turn half the squash into a deep pie pan or casserole. Cover with half the tomato sauce and half the cheese. Repeat the layers. Bake until the cheese topping is bubbly and beginning to brown. Serve with crisp bacon, if desired.