Cheesy Zucchini-Tomato Casserole

READY IN: 50mins
Recipe by Kittencal@recipezazz

Taken from Quick Cooking Magazine, even people who hate zucchini enjoy this!

Top Review by NurseJaney

I almost posted this recipe, saved from a 2001 Quick Cooking magazine. Kept looking at the picture - and putting off making it, until we just had the last of the garden zuccini and the first of the tomatoes !! I think the secret is NOT to saute the zucchini too long -- enjoy a little crunch. Also used part of a white onion, fresh parsley and basil from the "tub", now a family favorite. UPDATE__ did not realize I had reviewed this last year - fixed again with fresh herbs, and onions, but had to use canned petite diced tomatoes, since our garden plants are not yet ripe . STILL a winner - lost the Velveeta I had purchased for this recipe, so used 2 cups of cheddar. It is SO difficult to find ways to use the garden zucchinis which really put originality to the test. This is GOOD, EASY, and relatively healthy. Thanks for posting, Kitten !

Ingredients Nutrition


  1. Set oven to 350 dgrees.
  2. Butter a 2-qt baking dish.
  3. In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
  4. Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
  5. In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
  6. Stir 1-2 tablespoons butter.
  7. Season with salt and black pepper to taste.
  8. Transfer to a baking dish.
  9. Bake, uncovered for 25-30 minutes or until bubbly.
  10. Let stand 10 minutes before serving.

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