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Zucchini Tomato Casserole Recipe

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This recipe for Zucchini Tomato Casserole, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Vold
Added: Sunday, March 9, 2008


6 medium zucchini, diced (about 6 c.)
4 tbsp. butter divided
2 medium tomatoes diced
1 c. (4 oz.) shredded Cheddar cheese
1 c. cubed processed cheese (Velveeta)
1 c. soft bread crumbs
2 eggs beaten
2 tbsp. minced onion
1 tbsp. parsley
1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp pepper

Saute zucchini in 2 tbsp. butter. Combine remaining ingredients. Stir in zucchini and remaining butter. Tranfer to an ungreased 2 qt. dish. Bake uncovered at 350 for 25-30 min. Let stand 10 min. before serving.




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