2 med. size zucchini
1 sm. onion
About 4 1/2 tbsp. butter
1 clove garlic
5 oz. Swiss cheese, thinly sliced
2 med. size tomatoes
3/4 c. fine bread crumbs
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. celery salt
Salt
Pepper

1. Trim and throw away ends from zucchini. Cut zucchini crosswise into quarter inch thick slices. Peel and chop onion.

2. Put 3 tablespoons butter in a large skillet. Set skillet over medium heat and melt butter. Add slied zucchini and chopped onion to skillet. With a garlic press, mash garlic and add to skillet. Gently stir ingredients. Cover skillet and saute vegetables 10 minutes, stirring occasionally.

3. While vegetables are sauteing, butter a six cup casserole; set aside. Cut cheese into strips about 1/2" wide and 1 1/2" long; set aside. Heat oven to 375 degrees.

4. After 10 minutes, remove skillet from heat and lid from skillet.

5. Trim tomatoes and cut each tomato into eight wedges. Add tomatoes, three quarters of the cheese strips, 1/2 cup bread crumbs, basil, thyme and celery salt to ingredients in skillet. Sprinkle lightly with salt and pepper. Toss gently to mix ingredients.

6. Put mixture into casserole. Sprinkle remaining cheese, then remaining quarter cup bread crumbs over top. Dot top with remaining 1 1/2 tablespoons butter. Set casserole in 375 degree oven and bake until mixture is heated through and top is light golden brown, 35 to 40 minutes. This recipe makes 4 to 6 servings.