Heat oil in skillet. Add garlic and zucchini, and saute for a few minutes. Remove from heat and set aside.

Peel tomatoes and cut into slices. Place enough zucchini slices in bottom of an oiled 1 1/2 qt. Casserole to cover bottom. Cover squash with tomato slices. Continue to layer squash and tomatoes, ending with layer of sliced tomatoes. Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine. Bake uncovered for 30 min. In 350 F. oven.