1 lg. zucchini, cut in sm. pieces
3 tbsp. butter
3 tbsp. flour
3 lg. tomatoes, peeled and chopped (or 2 c. canned)
1 lg. green pepper, chopped
1 sm. onion, chopped
1 c. Ritz cracker crumbs
1/2 c. grated cheese

Boil zucchini until tender; drain and let cool. Melt butter and blend in flour. Add tomatoes, green pepper and onion. Season and cook until pepper and onion are tender. Place zucchini in buttered casserole. Pour tomato mixture over zucchini. Cover with crumbs and cheese. Bake at 350 degrees for 30 minutes or longer. The casserole can be made ahead.