Cut zucchini and yellow squash into thin 1/4" slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.

In a large frying pan, heat the olive oil and saute' the onions for 3 - 4 minutes, then add the garlic and saute for another 2 minutes; stirring so that everything is sauteed nicely.

Add the 'salted and drained' zucchini and yellow squash slices and cook for about 10 minutes, giving the mixture a stir now and then.

In a large mixing bowl, combine the eggs, ricotta, salt, and fresh oregano.

Add the zucchini-squash mixture to the large bowl of ingredients, and blend well, but gently.

Mix in the cheeses.

While the ingredients cook, prepare the torta dough:  if pressed for time, use 2 - 3 deep dish pie dough and press them together in a manner to line the baking dish.  Or simply use your favorite pie dough recipe.

Pour the filling into the pie dough.

Bake at 350 F degrees for 60 - 70 minutes.  Cover at all times with aluminium foil.  Bake for an additional 10 minutes if necessary.

When finished baking, allow the torta to cool in the baking pan sitting on a wire rack.