5-6 medium zucchini, sliced in rounds
1 c. Monterrey-Jack jalapeno cheese, grated
1/2 c. bread crumbs
1 can stewed tomatoes, chopped

Preheat oven to 350 degrees.
Boil zucchini for 8 minutes, or until crisp-tender.
Place half of zucchini in a greased casserole and sprinkle with cheese and crumbs.
Top with remainder of zucchini.
Cover with tomatoes.
Bake until cheese is melted and bubbly, about 20 minutes.