Zucchini Casserole

We got yellow zucchinis at the market this morning. They don't taste any different that the green ones, but I love the color!

Veggie Casserole: (Mom's from the 1950's)

Cut up into separate piles: Zucchini, Vidalia onions, tomaotes, bell peppers (green and red). Layer veggies with slices of Velveeta. Bake at 350F until the veggies are done to your liking.