Zucchini Tomato Casserole

Name: Zucchini Tomato Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Europe, Italian
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

Total Time Prep: 10 min. Cook: 25 min. + standing

Yield 8 servings

Test Kitchen Approved

This cheesy zucchini tomato casserole is perfect for your next potluck. Just don't expect to bring home any leftovers!

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

Directions

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

1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.

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

Recipe Creator