2 lbs. zucchini
1 lb. ground turkey
1 sm. onion
1/2 lb. Velveeta cheese
1 can cream of mushroom soup
Buttered crumbs for topping

Slice zucchini and cook until slightly limp. Drain very well. Brown ground turkey and drain off any fat. Saute onion in same pan. Cube Velveeta cheese or slice as preferred. Then layer in casserole squash, meat, onion and cheese. Top with soup then crumbs. Bake 45 minutes at 350 degrees. Let stand 10 minutes before serving.