Zucchini Tomato Casserole
"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 cubed process cheese (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
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