Zucchini Tomato Casserole Recipe

By charlotteh371

Yields: 8 servings

Ingredients

• 6 medium zucchini, diced (about 6 cups)
• 4 tablespoons butter, melted
• 2 medium tomatoes, diced
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup cubed process cheese (Velveeta)
• 1 cup soft bread crumbs
• 2 eggs, beaten
• 2 tablespoons dried minced onion
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.