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Zucchini Tomato Casserole Recipe

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"Even people who don't like zucchini can't seem to get enough of this full-flavored side dish," says Cathy Johnston of Ranchester, Wyoming. "I always bring it to family gatherings and potlucks because it goes well with any entree."

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Zucchini Tomato Casserole Recipe

Prep: 10 min. Cook: 25 min. + standing

Yield: 8 Servings

10 25 35

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

Directions

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.

Originally published as Zucchini Tomato Casserole in Quick Cooking September/October 2001, p33

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Reviews for Zucchini Tomato Casserole (4)

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Zucchini Tomato Casserole

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Reviewed on Sep. 15, 2011 by kafaughn

Didn't have Velveeta so I doubled the shredded cheddar. Also, used Panko bread crumbs. They were nice and soft after the dish cooked. Delicious!

Reviewed on Jun. 22, 2011 by Angel-La

I made this recipe for a special dinner I hosted for widows in our congregation. Everybody loved it! This recipe is excellent and easy to make. (thumbs up) :^)

Reviewed on Dec. 12, 2010 by ms.allie.smith

We have been making this recipe since it was first published. It is my go-to potluck dish when we are bringing a side dish. I always get lots of recipe requests.