Zucchini Casserole

I literally threw this together while cleaning out the frig. I was pleased with the results. The ingredients are approximate since I didn't stop to measure during my cleaning/cooking frenzy! After placing in oven I was worried the evoo may be too much with the cheese but it was not greasy. Servings and portions really depend on the size of the zucchini. My zucchini I guess was about 4 cups. I used 1/2 cup mex blend cheese that Zaar doesn't recognize as an ingredient.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  large zucchini, quartered
• 1 1⁄2 small yellow onions, chopped
• 1⁄8 cup butter
•  salt
•  pepper
• 1  tablespoon  garlic and herb seasoning (I used Mrs. Dash)
• 1  cup  Italian seasoned breadcrumbs
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  shredded 3-cheese  Mexican blend cheese
• 2  cups sharp cheddar cheese, shredded
• 1  cup parmesan cheese, shredded

Directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients together reserving some breadcrumbs and cheddar for topping.
3. Bake in casserole dish for 30-40 minutes.