Cheesy Zucchini-Tomato Casserole

Name: Cheesy Zucchini-Tomato Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 59.16 ml butter, divided; 6 medium zucchini, diced, about 6 cups; 1 small onion, finely chopped; 14.79 ml fresh minced garlic; 4.92 ml dried basil; 0.25 ml cayenne pepper (optional or to taste); 2 medium plum tomatoes, diced; 236.59 ml shredded cheddar cheese; 354.88 ml cubed Velveeta cheese; 236.59 ml soft breadcrumbs; 2 eggs, beaten; 14.79 ml dried parsley flakes (or to taste); salt and black pepper (to taste)

Submitted by Kittencalrecipezazz

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

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Ready In:: 50mins
Ingredients:: 13
Serves:: 6

ingredients

59.16 ml butter, divided
6 medium zucchini, diced, about 6 cups
1 small onion, finely chopped
14.79 ml fresh minced garlic
4.92 ml dried basil
0.25 ml cayenne pepper (optional or to taste)
2 medium plum tomatoes, diced
236.59 ml shredded cheddar cheese
354.88 ml cubed Velveeta cheese
236.59 ml soft breadcrumbs
2 eggs, beaten
14.79 ml dried parsley flakes (or to taste)
salt and black pepper (to taste)

directions

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

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Reviews

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 !

NurseJaney
This is a delicious recipe. Doubled the recipe for a family gathering with no problem. Cooked an extra 10 minutes. Had several requests for the recipe. Thanks, Kittencal!

SYBRSUZY
What a wonderful way to use garden fresh zucchini and those wonderful tomatoes. The recipe is moist and full of flavor. I was able to omit 2T of butter by not adding it to the squash before baking. The cheese in the dish was plenty creamy without it. We really enjoyed this dish. Thanks Kittencal for posting this wonderful "keeper". Destined to be on my table again! :-)

Miss Annie