6 c. unpeeled zucchini
1 tsp. salt
3 tbsp. flour
1/2 c. diced green pepper
1 tsp. salt (the second one)
1/2 tsp. sugar
1/4 c. shredded sharp cheddar cheese
1/2 c. bread crumbs
1/2 inch boiling water
3 tbsp. butter
3 c. diced fresh tomatoes
1/2 c. chopped onion
1/4 tsp. pepper
1/4 tsp. melted butter

Cook squash in boiling water with 1 teaspoon salt until partially tender, 8 to 10 minutes. Drain and place in 2 quart casserole, melt 3 tablespoons butter in skillet and blend in flour. Add tomatoes, green peppers and onions. Cook 5 minutes or until tender. Add seasoning and pour over squash. Mix bread crumbs and cheese with melted butter, spread on top. Bake at 350 degrees for 30 minutes.