Summer Squash and Zucchini Casserole

2 large zucchini, peeled and sliced
2-3 large summer squash, peeled and sliced
1 ½ to 2 cups Italian bread crumbs
1 cup grated Parmesan cheese (or to taste)
1 medium can stewed tomatoes (optional)

Spray 9" x 12" pan with Pam, and preheat oven to 350º F. Layer zucchini slices in the pan, and sprinkle with bread crumbs and cheese. Layer squash slices on top of zucchini, and sprinkle with bread crumbs and cheese. Repeat layers, topping final layer with bread crumbs and cheese. Pour tomatoes on top, and bake for 30 minutes or until squash is tender.

(from Cooks.com)