Zucchini Tomato Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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:
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. Yield: 8 servings.
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