1 lb. sweet or hot Italian sausage
2 medium zucchini, sliced 1/2-inch thick
2 summer squash (medium), sliced 1/2-inch thick
1 medium tomato (firm), chopped
1 medium onion
1 can tomato paste
1 can water
2 tbsp. oil
1/4 c. bread crumbs and Parmesan cheese, mixed

Fry sausage; drain and put aside. In skillet, cook squash, tomato and onion in oil until tender (not mushy). Layer squash in a casserole dish. Sprinkle with cheese and crumbs. Place sausage on top. Pour tomato paste and water all over.

Bake at 325°F about 30 minutes.