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Zucchini Tomato Casserole Recipe

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This recipe for Zucchini Tomato Casserole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Huber
Added: Thursday, January 17, 2008


6 Med. Zucchini, diced (about 6 cups)
4 Tbsp. Butter, melted, divided
2 Med. Tomatoes, diced
1 Cup Cheddar Cheese, shredded
1 Cup Velveeta Cheese, cubed
1 Cup Bread Crumbs, soft
2 Eggs, beaten
2 Tbsp. Dried Onion, minced
1 Tbsp. Dried Parsely Flakes
1 Tsp. Dried Basil
1/2 Tsp. Garlic Powder
1/2 Tsp. Salt
1/2 Tsp. Pepper

In a large skillet saute zucchini in 2 tablespoons butter until crisp-tender; drain will. In a bowl, combine remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2 quart baking dish. Bake uncovered at 350 for 25-30 minutes or until bubbly. Let stand 10 minutes before serving.




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