2 large zucchini
2 to 3 large summer squash
1 1/2 to 2 cups Italian bread crumbs
1 cup grated Parmesan cheese (or to taste)
1 medium can stewed tomatoes

Peel and slice squash. Place in ungreased 9x12-inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.

Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350°F for 30 minutes, or until squash is done.

Variation: Tomatoes may be omitted (if desired) or may be used on only 1/2 of the casserole.