Cook the squash in a small amount of boiling water about 3 minutes or just until squash is tender. Drain well; set aside.
In a medium bowl stir together the tomatoes, cheese, bacon, green pepper, onion, and flour.
In a 1-1/2-quart casserole layer half of the squash and half of the tomato mixture. Repeat layers. In a small bowl, combine the bread crumbs and melted butter or margarine; sprinkle over the top of the tomato mixture. Bake, uncovered, in a 375 degree F oven about 35 minutes or until heated through and bubbly. Let stand 10 minutes before serving. Makes 8 side-dish servings.