Cheesy Zucchini Casserole

By newbaucher

Tender cubed zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. "This fast-to-fix side dish is a great way to use up a big crop of the common squash," says Kathi Grenier of Auburn, Maine. At 35¢ a serving, it's an uncommon value.

Ingredients

• 2-1/2 pounds zucchini, cut into 1/2-inch cubes
• 1 cup diced process cheese (Velveeta)
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup crushed saltines (about 10 crackers)

Details

Servings 6

Preparation

Step 1

Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted. Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10-15 minutes or until lightly browned. Yield: 6 servings.



Nutrition Facts: 1 serving (1 cup) equals 136 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 508 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.