2-3 young zucchini fresh from the garden or farmer's market, sliced fairly thin
1-2 medium onions, sliced in rings and separated
1-2 fresh ripe tomatoes, cut into quarters or eighths
About 9 slices of American cheese
salt and pepper, to taste
A small handful of saltines crackers, maybe 4-6
1 stick real butter
In a 9"x5" loaf pan, place a layer of about 1/3 of the zucchini, 1/3 of the onions, 1/3 of the tomatoes, some salt and pepper, and 3 slices of cheese angled like a diamond and overlaying across the top. Repeat two more layers ending with the cheese. Crunch up a handful of saltines and sprinkle down the center of the casserole. Divide the butter up in 8 Tbls. and dot the top of the casserole with the butter. Bake at 350 degrees for 30 minutes. The casserole will cook down about 1/4 of the size that it was. Allow to cool a few minutes before spooning out onto plates.