1 lg. or 2 sm. zucchini
1 green pepper
1 med. onion
3 tbsp. butter
1 pt. canned tomatoes
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt

Dice zucchini. Cook in boiling water for 5 minutes; drain. Cut onion and pepper and brown in butter, add to the tomatoes thickened with flour. Place in casserole over the cooked zucchini, cover with American or Cheddar cheese and top with 1 cup bread crumbs browned with 3 tablespoons butter. Bake 45 minutes at 350 degrees.