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 Time10minutes
Cook Time25minutes
Servings8people
Ingredients
6medium zucchinidiced (6 cups)
4tbspbuttermelted
2medium tomatoesdiced
1cupshredded cheddar cheese
1cupVelveeta cheese
1cupsoft bread crumbs
2large eggsbeaten
2tbspdried minced onion
3tbspminced fresh parsley or 1 tbsp dried parsley
1tspdried basil
½tspgarlic powder
½tspsalt
½tsppepper
Instructions
In a large skillet, sauté zucchini in 2 tbsp butter until crisp-tender; drain well.
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.