Zucchini Casserole

 1-1/2 lb. ground beef or lamb (opt.)
1 onion, chopped
1 clove garlic, minced (1 tsp. garlic)
28 oz. can tomatoes (or about 3-4 cups diced tomatoes)
1 green pepper, cut in strips
5-6 small zucchini
2 Tblps. flour
1/2 tsp. each basil, oregano, sugar
1 tsp. salt
1 can (2 1/4 oz.) sliced olives
3/4 cup shredded Cheddar cheese
1 1/2 cups croutons (a flavor you like--opt.)
Parmesan Cheese
Paprika sprinkled atop

Saute meat with onion and garlic in skillet until brown and crumbly. (If you don't use meat, just saute the onion in 1 Tblspn. olive oil.) Drain off fat. Drain tomatoes and reserve liquid. (If using fresh tomatoes, skip this step.)
Cut tomatoes into small chunks. If using fresh tomatoes, start cooking them down with the onions for about 6 minutes. Add meat with green pepper strips and zucchini cut into 3/4 inch slices.
Combine a small amount of the reserved liquid with flour and stir to make a smooth paste. (If using fresh tomatoes, just stir the flour into the mixture to make a paste that way.) Add seasonings, remaining liquid, sliced olives and cheese. Pour over meat mixture and cook, stirring until smooth and thickened. Spoon into a 3-quart casserole or use same skillet, if it can be put in the oven. Sprinkle atop with croutons if desired. If you omit croutons, loosely cover the casserole with foil while it cooks.
Bake at 350 degrees for 45 minutes. Sprinkle with Parmesan cheese and paprika if you like. Bake an additional 15 minutes.  Yield: 8 servings.  P.S. Dad loved this!!!