Sweet And Sour Tomatoes - cooking recipe

Ingredients

1 large can tomatoes
1/2 c. sugar
2 Tbsp. margarine
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
1/2 c. celery, chopped
2 Tbsp. cornstarch
2 Tbsp. vinegar
1/2 c. grated Cheddar cheese
salt and pepper to taste
1 tsp. oregano
1 tsp. basil
bread crumbs
3 large potatoes, washed and diced (it is not necessary to peel unless skins are particularly thick and rough)
1 large onion, diced
vegetable oil
3 medium zucchini, halved and sliced
salt
pepper
1 1/2 c. shredded Swiss cheese
2 c. milk
9 eggs
1 tsp. prepared mustard
1/2 tsp. salt
2 tsp. Worcestershire sauce
parsley, minced, or chives, chopped
paprika

Preparation

Fry potatoes and onion in a small amount of oil in a large frypan (or use a nonstick coated frypan sprayed with vegetable spray) until they are almost tender.
Spread potatoes over bottom of a greased 13 x 9 x 2-inch casserole.
Add salt and pepper to taste.
Using the same pan, lightly saute zucchini slices a few minutes.
Zucchini should be tender-crisp, not soft.
Layer zucchini on top of potatoes.
Distribute shredded cheese evenly over zucchini.
Using blender or whisk, mix milk, eggs, mustard, salt and Worcestershire sauce together; pour mixture over potatoes, zucchini and cheese.
Sprinkle fresh minced parsley or chives and paprika generously over top.
Bake in preheated 375\u00b0 oven 30 to 45 minutes (eggs should be \"set\" and lightly browned).
Cut into squares to serve.