Summer Squash & Tomato Casserole

We got a ton of tomatoes from our garden this year so I was looking for a recipe to use more than 1 or 2 and I found this.  It was really good - even Jeff really liked it and had 3 helpings "despite all of the tomatoes".  : )  Yea!  Mia loved it, too.

Summer Squash and Tomato Casserole

2 c. mozzarella
1/3 C. parmesan
1/3 C. crumbled Feta
1/2 tsp oregano
1/2 tsp basil
2 Tbsp. minced garlic
2 Tbsp. onion, finely chopped*
salt & pepper to taste
5 medium to large tomatoes
2 summer squash (I used a medium-large sized yellow squash and a zucchini)
3 Tbsp. olive oil
3/4 C. Italian bread crumbs

Combine the mozzarella, parmesan, feta, oregano, basil, garlic and salt and pepper in a small bowl.
Grease a 2-quart casserole or 9x9 pan.
Cut the tomatoes in half and thinly slice the tomatoes and squash.  In the casserole dish, lay down 1/2 of the squash.  Layer 1/4 of the cheese mixture, then half of the tomatoes.  Repeat until all of the vegetables and cheese mixture has been used.
In a skillet, saute the onions in the olive oil until soft.  Add the breadcrumbs and stir until combined.  Sprinkle on top of the casserole.  Cover with foil and bake for 25 minutes, then remove the foil and cook for another 20-25 minutes or until breadcrumbs are golden.  Cool slightly then serve.

Recipe altered slightly from recipe4living.com