6 cups sliced zucchini squash (about 3 medium zucchinis; 5-6 smaller Mexican squash)
1 bar cream cheese, softened in microwave
1 can (15 ounces) diced tomatoes, drained
1/4 cup grated Romano Cheese
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
Mix the cheeses and spices together, add the tomatoes and zucchini. Pour into a 2 quart greased casserole dish.
1 1/4 cups corn flake crumbs (can also use bread crumbs if you'd like, but I had gluten-free corn flake crumbs on-hand for this)
1 teaspoon dried parsley flakes
2 tablespoons grated Parmesan or Romano cheese
1/2 stick butter, melted
mix topping all together; sprinkle evenly over top of zucchini mixture.
Bake at 350 degrees for 45 minutes to an hour; until the squash is softened and the crumb topping browns.