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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.