Zucchini Tomato Casserole
Zucchini Tomato Casserole
6 medium zucchini, diced (about 6 cups)
4 Tbs butter or margarine, melted, divided
2 medium tomatoes, diced
1 cup (4 ozs) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 Tbs dried minced onion
1 Tbs dried parsley flakes
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
In a large skillet, saute zucchini in 2 Tbs 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 deg for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
6 medium zucchini, diced (about 6 cups)
4 Tbs butter or margarine, melted, divided
2 medium tomatoes, diced
1 cup (4 ozs) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 Tbs dried minced onion
1 Tbs dried parsley flakes
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
In a large skillet, saute zucchini in 2 Tbs 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 deg for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
