10 summer squash
3 large ripe tomatoes
1 large Vidalia onion
1 cup shredded cheddar cheese
1 lb bacon
salt
pepper
oregano

Cut the summer squash into semi thick slices and arrange in 13x9 baking dish.

Add salt and pepper to taste.

Thinly slice tomatoes and cover the layer of squash.

Add salt, pepper, and oregano to taste.

Slice onions and layer on top of tomatoes.

Spread cheese on top of the layers and tightly cover it all with the strips of bacon.

Bake uncovered at 350 degrees for one hour.

Remove casserole and drain excess juice.

Let sit for 15 minutes before slicing.