2 large zucchini, cut into 1/2-inch cubes (do not peel)
1 medium onion, chopped
3 cups shredded cheddar cheese
1 (10 oz.) can cream of celery soup
2 tbsp. mayonnaise
2 tbsp. sugar
salt and pepper, to taste
4 cups bread crumbs (Progresso or 4C)
1/2 cup (1 stick) butter, melted

Cook zucchini and onion in enough salted water to cover in a large saucepan with lid. Cook until slightly tender.

Drain and pour into a large bowl. Add next 5 ingredients and mix well. Mix bread crumbs and butter.

Pour 1/2 zucchini mixture into a 15x11x2-inch casserole. Top with buttered bread crumbs, repeat with remaining zucchini mixture and bread crumb mixture.

Bake at 350°F for 45 minutes or until brown and bubbly.

Submitted by: Brenda Zimmerman