6 yellow summer squash, sliced
2 cans stewed tomatoes
Grated Parmesan cheese

1. Place sliced squash in pan with stewed tomatoes. Boil on low until squash are tender.

2. Drain off juice from stewed tomatoes and squash.

3. Place ingredients in casserole dish.

4. Cover with Parmesan cheese and bake at 350 degrees until cheese melts.

5. Serve hot.