2 lbs. zucchini squash
1/3 lb. bacon
1/2 tsp. basil
1 onion, chopped
1 can tomatoes
Salt and pepper
Bread crumbs

Wash, don't peel squash. Slice in rounds. Fry bacon until crisp; drain. Cook onion (in Canola oil) until tender. Add tomatoes, basil, salt and pepper to taste; cook 15 minutes. In buttered (or Pam spray) casserole dish make layer of squash, layer of tomato mixture. Repeat until all is used. Top with crumbled bacon and bread crumbs. Bake 1 1/2 hours at 350 degrees. Makes six servings.