2 med. zucchini squash
2 tomatoes or 1 (16 oz.) can
1/3 c. butter
3/4 c. seasoned bread crumbs
1/2 lb. grated Cheddar cheese
Parmesan cheese or Romano

Grease a 1-quart casserole dish. Parboil sliced zucchini and drain. Cut tomatoes in small pieces. Melt butter and mix with crumbs.

Layer 1/2 zucchini, 1/2 tomatoes, 1/2 grated Cheddar cheese, 1/2 crumbs. Repeat once. Sprinkle top with grated Parmesan or Romano cheese. Bake 1/2 hour at 350 degrees.

Depending on size of baking dish, double or triple this recipe.