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Zucchini Tomato Casserole
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6 medium zucchini, diced (about 6 cups)
4 tablespoons butter or margarine, 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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |