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Zucchini Tomato Casserole

10 reviews
Test Kitchen Approved
Total Time

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

Makes

8 servings

Updated: Aug. 06, 2022
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Zucchini Tomato Casserole
Zucchini Tomato Casserole Recipe photo by Taste of Home
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Ingredients

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

Directions

  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.
Soft Bread Crumbs
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.