Potato & Zucchini Casserole

" 1 large can tomato sauce
" 3 cups peeled and sliced potatoes (about 1/3 inch thick)
" 2 cups sliced zucchini
" 1 small green pepper sliced thin (or red peppers or both)
" 1 small onion sliced with rings separated
" 3/4 cups bread crumbs
" 1/4 cup water
" salt and pepper to taste
" 1 cup Romano cheese
" 2-3 slices of bacon
" 3 tablespoons vegetable oil

Oil casserole dish (sides and bottom) with about 3 tablespoons of vegetable oil. Layer potatoes on bottom of casserole dish, sprinkle with 1/3 of bread crumbs and cheese. Repeat layers of zucchini bread crumbs and cheese, onions and sliced peppers.
Pour tomato sauce over layers, add water, salt and pepper. Add two slices of bacon to top.
Bake covered at 350° for 30 minutes, or until potatoes are soft when pierced with a fork. Stir occasionally, add water if needed.