I stole this recipe for Zucchini Tomato Casserole from tasteofhome.com who stole it from Cathy Johnston from Ranchester, Wyoming. This cheesy vegetable casserole is the perfect use of summer vegetables. Chopped zucchini is sautéed in a skillet. Then the softened zucchini is mixed with diced tomatoes, shredded cheese, Velveeta cheese, bread crumbs, minced onion, parsley, basil, garlic powder and beaten eggs. Next the vegetable mixture is spread into a baking dish and baked until bubbly. This vegetable recipe is so tasty even kids will like it.

The ingredients for this recipe are: 6 medium zucchini, 4 tbsp butter, 2 medium tomatoes, 1 cup shredded cheddar cheese, 1 cup Velveeta cheese, 1 cup soft bread crumbs, 2 large eggs, 2 tbsp dried minced onion, 1 tbsp dried parsley, 1 tsp dried basil, ½ tsp garlic powder, ½ tsp salt and ½ tsp pepper

In a large skillet, melt 2 tbsp butter and add the chopped zucchini. Italian seasoning can also be added in this step.

Then sauté the zucchini until crisp-tender; drain well. Set aside.

Next in a bowl combine chopped tomatoes, shredded cheddar cheese, diced Velveeta cheese, bread crumbs, eggs and spices.

Stir in zucchini and remaining butter. Transfer to 2 qt baking dish.

Then bake, uncovered, at 350 F for 25-30 minutes or until bubbly.

Let stand 10 minutes before serving.

If you liked the recipe for Zucchini Tomato Casserole you can try other vegetable recipes like Summer Vegetable Cobbler, Italian Zucchini Strata, Vegetable & Orzo Tian or Cheesy Spinach Casserole.

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Zucchini Tomato Casserole

This cheesy vegetable casserole is the perfect use of summer vegetables. Zucchini is sautéed in a skillet. Then the softened zucchini is mixed with diced tomatoes, shredded cheese, Velveeta cheese, bread crumbs, onion, parsley, basil, garlic powder and beaten eggs. Next the vegetable mixture is spread into a baking dish and baked until bubbly.

Course Vegetable

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 people

Ingredients

• 6 medium zucchini diced (6 cups)
• 4 tbsp butter melted
• 2 medium tomatoes diced
• 1 cup shredded cheddar cheese
• 1 cup Velveeta cheese
• 1 cup soft bread crumbs
• 2 large eggs beaten
• 2 tbsp dried minced onion
• 3 tbsp minced fresh parsley or 1 tbsp dried parsley
• 1 tsp dried basil
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

Instructions

1. In a large skillet, sauté zucchini in 2 tbsp butter until crisp-tender; drain well.
2. In a bowl combine remaining ingredients. Stir in zucchini and remaining butter. Transfer to ungreased 2 qt baking dish. Bake, uncovered, at 350 F for 25-30 minutes or until bubbly.
3. Let stand 10 minutes before serving.