3 zucchini, sliced
1/2 lg. onion, chopped
1/2 bell pepper, chopped
16 oz. can tomatoes, undrained
1/2 c. sharp Cheddar cheese, grated
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
Salt & pepper
Italian bread crumbs

Saute onion, butter and 1-2 tablespoons as needed. Remove onions and peppers; saute zucchini in the same butter. Put all vegetables including tomatoes in casserole dish. Stir in grated Cheddar and season with salt, pepper and garlic powder to taste. Sprinkle bread crumbs over top to cover; sprinkle top with Parmesan cheese. Bake at 375 degrees for about 30 minutes until bubbly. Serves 8.