1/4 c. butter
1 sm. onion, chopped
3 sm. zucchini, unpeeled and sliced
3 tomatoes, cut in small pieces
1 1/3 c. shredded mozarella cheese
1 c. Italian bread crumbs

Melt butter in a large skillet, add onion and zucchini. Saute a few minutes until onion is transparant, stirring frequently. Combine zucchini mix with tomatoes, 1 cup cheese, 3/4 cup crumbs and salt and pepper, if desired. Mix lightly but thoroughly. turn into 2 quart casserole. Sprinkle with remaining cheese and bread crumbs. Dot with additional butter. Bake uncovered at 375 degrees for 30 to 40 minutes.