Zucchini Tomato Casserole
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
YIELD: 8 servings.
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
Ingredients
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6 medium zucchini, diced (about 6 cups)
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4 tablespoons butter, melted
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2 medium tomatoes, diced
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1 cup shredded cheddar cheese
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1 cup Velveeta
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1 cup soft bread crumbs
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2 large eggs, beaten
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2 tablespoons dried minced onion
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3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
Nutrition Facts
1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.
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