2 med. zucchini squash, sliced
2 sm. onions, sliced
1 lg. can stewed tomatoes
1 tbsp. sugar
Salt to taste
Parmesan cheese, grated

Scrub zucchini and slice but do not peel. Place in buttered casserole, cover with slices of onion. Add sugar and salt to tomatoes and pour over zucchini and onions. Cover and cook. When squash is almost tender, remove cover and sprinkle generously with grated Parmesan cheese. Bake until cheese is melted and slightly brown. Bake at 325 degrees for 45 to 60 minutes.