4 cups Italian flatbread (focaccia) cut into ¾ inch cubes*

1 tbsp olive oil

2 ½ cups chopped zucchini and /or yellow summer squash

½ cup chopped onion

½ cup chopped green sweet pepper (optional)

2 (14 ounce) cans chicken broth

1 (14 ounce) can diced tomatoes with basil, oregano and garlic, undrained (I use regular tomatoes and add the spices to taste)

Finely shredded Parmesan cheese

*For the bread…it does not have to be focaccia bread but it must be good quality, crusty type bread. Think day old french bread or other sturdy varieties. Do not use sandwich slices!

1. Spread bread cubes in a single layer on an ungreased baking sheet. Bake in 375 degree oven for 10 – 15 minutes or until lightly toasted, stirring once or twice.

2. Meanwhile, in large saucepan heat oil. Add zucchini, onion and sweet pepper( if using); cook over medium heat for 5 minutes, stirring frequently. Stir in broth and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are just tender.

3. Top each serving with toasted bread cubes and parmesan cheese.