Zucchini Tomato Casserole

Name: Zucchini Tomato Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

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

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.

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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