"Italian Casserole"

No no no, not really. That just sounds gross doesn't it? This is a great dish with a lot of flavor and color, perfect for adding some healthy veggies to the thanksgiving table without cream of mushroom soup and french-fried onions.
Drew's residents had a thanksgiving lunch and everyone had to bring a dish, so he whipped this up, and it was a hit. I love when he gets in the kitchen!


Simply slice zucchini, onion, squash, and tomatoes into 1/4 inch slices. I recommend plum tomatoes since they're about the same diameter as the zuch and squash.
Spray a baking dish with olive oil and layer the veggies in the dish in a pretty pattern alternating the veggies. Sprinkle the top with bread crumbs (homemade if possible), some garlic powder and salt and pepper.

Cover with aluminum foil and bake for 25 minutes at 400, then remove the aluminum and bake another 20 until the breadcrumbs are crunchy and veggies are tender and aromatic.