ZUCCHINI TOMATO CASSEROLE

Zucchini Tomato Casserole image

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

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter, melted
2 medium tomatoes, diced
1 cup shredded cheddar cheese
1 cup Velveeta
1 cup soft bread crumbs
2 large eggs, beaten
2 tablespoons dried minced onion
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 224 calories, Fat 16g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 527mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.