1 1/2 lb. zucchini, cut into 1/2" slices
1 thickly sliced med. onion
1 c. boiling water
1/2 tsp. salt
2 c. grated process American cheese
1/2 c. undiluted evaporated milk
1/4 c. liquid drained from cooked veggies
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. melted butter
3/4 c. fresh bread squares

Heat oven to 350 degrees. Cook zucchini and onion in boiling water with 1/2 teaspoon salt. Cover 5 minutes or until tender. Drain. Alternate layers of veggies and cheese in a 1 1/2 quart casserole. Combine evaporated milk and vegetable liquid and 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine bread squares and butter and sprinkle on top. Bake, uncovered 30 minutes or until lightly browned.