"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Cheese Casserole Recipe

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This recipe for Zucchini Cheese Casserole, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Millard
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Zucchini, shredded
Tomatoes, sliced thin
Onion, sliced thin
Velveeta Cheese, sliced thin
Bread Crumbs
Butter, melted

Directions:
Directions:
Layer the zucchini, tomatoes, onion and cheese in a casserole dish making sure to have at least two layers and ending with cheese. Mix the butter with the bread until the bread is just moist. Layer the bread mixture on the casserole. Bake at 350 for 1 hour.

 

 

 

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