2 1/2 lbs. fresh zucchini squash, washed & sliced
1/2 c. diced green pepper
1/2 c. chopped onion
3 tbsp. all-purpose flour
3 lg. tomatoes, chopped
3 tbsp. melted butter
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
1/2 c. buttered bread crumbs
1/4 c. shredded cheddar cheese

Cook zucchini in small amount of water in a covered saucepan for about 8 minutes. Drain and place squash in a greased 2 quart casserole. Saute green pepper and onion in melted butter until limp but not brown. Add tomatoes and sprinkle with flour and stir well. Cook an additional 2 or 3 minutes or until vegetables are tender. Season with salt, pepper and sugar.

Spoon mixture over zucchini. Combine bread crumbs and cheese and sprinkle over casserole. Bake at 350 degrees for 30 minutes or until cheese is melted and mix is bubbly.