2 lb. zucchini
1/3 c. chopped onion
butter (for cooking)
2 medium tomatoes, chopped
3 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 small block Velveeta, cut into small pieces
1 1/2 c. bread crumbs
1 tbsp. butter, melted

Sauté zucchini and chopped onions with butter for cooking. Combine with tomatoes in a casserole dish. In a separate pan, melt 3 tablespoons butter. Add flour, milk and Velveeta. Stir until cheese is melted. Spread over zucchini/onion/tomato mixture. Combine bread crumbs and melted butter and sprinkle on top.

Bake at 350°F until bubbly, about 35 minutes.