1 large can tomatoes
1/2 c. sugar
2 tbsp. butter
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
1/2 c. celery, chopped
2 tbsp. cornstarch
2 tbsp. vinegar
1/2 c. grated Cheddar cheese
salt and pepper to taste
1 tsp. oregano
1 tsp. basil
bread crumbs

Fry potatoes and onion in a small amount of oil in a large frypan (or use a nonstick coated frypan sprayed with vegetable spray) until they are almost tender. Spread potatoes over bottom of a greased 13 x 9 x 2-inch casserole. Add salt and pepper to taste. Using the same pan, lightly sauté zucchini slices a few minutes. Zucchini should be tender-crisp, not soft. Layer zucchini on top of potatoes. Distribute shredded cheese evenly over zucchini. Using blender or whisk, mix milk, eggs, mustard, salt and Worcestershire sauce together; pour mixture over potatoes, zucchini and cheese. Sprinkle fresh minced parsley or chives and paprika generously over top.

Bake in preheated 375°F oven 30 to 45 minutes (eggs should be "set" and lightly browned). Cut into squares to serve.