2 very lg. zucchini
1 lg. can (1 lb. 12 oz.) tomatoes
1 med. onion, diced
3 tbsp. butter
3 tbsp. sugar
1 bud minced garlic
3/4 c. Italian seasoned bread crumbs
1/2 c. Parmesan cheese, grated

Wash zucchini, trim off ends, do not peel; slice. Melt butter and saute onion and zucchini until soft. Sprinkle in sugar and garlic. Add tomatoes and cook for 45 minutes (do not cover). Add bread crumbs to thicken and immediately put into casserole dish, 9"x13". Top with Parmesan cheese and warm throughout at 350 degrees for about 30 minutes.