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Cheesy Zucchini-Tomato Casserole

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“Taken from Quick Cooking Magazine, even people who hate zucchini enjoy this!”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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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