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Rinse zucchini and squash, slice lengthwise and quarter. Boil in salted water until just tender. Drain and set aside. In large nonstick skillet, saute chopped onion, green pepper, and mushrooms in butter until tender. Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened. Coat a 9 x 13-inch pan with cooking spray. Add zucchini and squash. Top with vegetable mixture. Top with cheese. Top with enough bread crumbs to cover with a medium thickness. Dot with butter. Bake at 350F until bubbly and golden brown.
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Enameled Dutch oven for braising, bread baking, stewing
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Create vegetable noodles — zucchini, sweet potato, beet