Preheat oven to 350.

Cut tomatoes into thick slices, aiming for 3 or 4 slices per tomato

Lightly salt each side of tomato and lay on cookie sheet fitted with a wire cooling rack to allow tomatoes to drain.

Cut corn off the cob.

Place corn, milk, cornstarch and 3/4 cup of parmesan in a saucepan over medium heat. Stir frequently to avoid scalding.

Slice squash and zucchini thinly.

Spray glass 9x13 dish with cooking spray.

Arrange zucchini and squash in the bottom of the dish.

Pat tomatoes dry with paper towels.

Arrange tomatoes slices over zucchini and squash.

Beat egg slightly.

Add melted butter to beaten egg and mix.

Add butter and egg mixture to corn mixture. Blend well.

Pour corn mixture over tomatoes. Spread as evenly as possible.

Mix panko with remaining parmesan cheese, adding more cheese if desired. Add pepper to taste. Sprinkle mixture evenly over vegetables.

Cover dish with foil, bake at 350 for 40-50 minutes until zucchini and squash are easily pierced with fork.

Remove foil and place dish under broiler until bread crumbs and cheese begin to brown, about 3 minutes.