Zucchini Tomato Casserole

  Side Dishes

Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree.

Zucchini Tomato Casserole

Average Rating: 4.692307

TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
YIELD: 8 servings.

Ingredients

  • 6 medium zucchini, diced (about 6 cups)
  • 4 tablespoons butter, melted
  • 2 medium tomatoes, diced
  • 1 cup shredded cheddar cheese
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup soft bread crumbs
  • 2 large eggs, beaten
  • 2 tablespoons dried minced onion
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • 1. In a large skillet, saute zucchini in 2 tablespoons 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-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts

1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.

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