Zucchini and Potato Bake

This isn't the healthiest recipe to make with zucchini, but its really good!  This one is courtesy of my grandmother who never seems to have actual measurements with her recipes...which scares me!  But this one was easy and great for my over flowing supply of zucchini!

• Spray 9x13 pan with cooking spray
• Slice potatoes (thinly) and layer on bottom of pan
• Chop onion and sprinkle over
• sprinkle with salt and pepper
• add a layer of grated cheese
• then a layer of thinly sliced zucchini
• sprinkle lightly with italian seasoning
• dot with margarine
• repeat layers
• bake at 375 covered for 45 min
• check potatoes and top with more cheese and put back in and allow to melt

Sweet Potato casserole

1 Large can sweet potatos
½ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
¼ c butter (melted)
1 tsp vanilla
2 eggs
½ c sugar

Topping
6 Tbs butter (melted)
¾ c brown sugar
3 Tbs flour
½ c chopped pecans

Drain juice from canned sweet potatoes and put into mixing bowl. Add all other ingredients and mash together (should be a little lumpy). Pour mixture into a buttered casserole dish. Mix topping together and spread on top. Bake at 350 for 30-40 minutes.
*This can be made the day before and kept in the refrigerator until ready to bake.