Ingredients:
7 tablespoons olive oil
3 cloves garlic, minced
1 sweet pepper, thinly sliced
12 summer squash, or more, thinly sliced
½ cup fresh basil leaves
2 medium tomatoes, thinly sliced
¾ cup fresh breadcrumbs
¾ cup grated Monterey Jack cheese
¼ cup grated Parmesan cheese

Directions:

  1. Preheat oven to 375 degrees. Brush a 10-inch baking dish with 2 tablespoons of the olive oil.
  2. In a large skillet, heat 3 tablespoons of the oil. Saute garlic, pepper, and squash over medium-high heat for about 6 minutes, or until the vegetables begin to soften. Stir in the basil and transfer the mixture to the prepared baking dish.
  3. Arrange the tomato slices on top of the squash mixture. Combine the breadcrumbs with the cheeses and sprinkle over the tomatoes. Drizzle the remaining 2 tablespoons olive oil over the crumb mixture. Bake for about 40 minutes, or until golden-brown.

Serves 6-8 as a side dish