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Zucchini Tomato Casserole Recipe

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This recipe for Zucchini Tomato Casserole, by , is from The 2009 Jr. Miss Queen of Hearts Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachelle Nicely
Added: Saturday, August 29, 2009


6 medium zucchini, diced (about 6 cups) or yellow squash
4 tbsp. butter or margarine, melted, divided
1 cup shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tbsp. dried minced onion
1 tbsp. dried parsley 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 tbsp. 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 quart baking dish (may need 9 x 13). Bake, uncovered, at 350 for 25 - 30 min. or until bubbly. Let stand for 10 min. before serving.




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