2 Medium or Large summer squash
3 Medium or Large tomatoes
shredded parmesan cheese
Slice squash and tomatoes into 1/4 inch slices. Put a layer of squash in a 8 X 11 (or so) Pyrex dish. Layer tomato slices over the squash. Sprinkle a generous layer of shredded parmesan cheese over vegetables. Sprinkle salt and pepper over each layer. Repeat with remaining vegetables, ending with cheese. Sprinkle Italian seasoning over cheese. Pour about 1/4 cup olive oil over all. Cover with aluminum foil and bake in a 325° oven for about 1 hour.
Note: My neighbor invented this recipe and shared it with me over the fence, so sorry for not having exact measurements. Great to use up the end of season bounty of tomatoes and summer squash, though!