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Zucchini Tomato Casserole
By Claudia Foster - Massachusetts
09-17-2002
6 C. diced zucchini
4 T. melted butter, divided
2 tomatoes, diced
4 oz. shredded cheddar cheese
1 C. bread crumbs
2 eggs, beaten
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2 T. minced onion
1 T. parsley
1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
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In a skillet, saut zucchini in 2 tablespoons butter, until crisp tender; drain. In a bowl, combine remaining
ingredients. Stir in zucchini and remaining butter. Transfer to an un-greased 2 qt. casserole dish. Bake,
uncovered, at 350 degrees for 25 minutes. These are great for a light dessert or snack anytime!
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