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Cheesy Zucchini- Tomato Casserole

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Ingredients

Adjust Servings:
4 tablespoons butter, divided
6 medium zucchini, diced, about 6 cups
1 small onion, finely chopped
1 tablespoon fresh minced garlic
1 teaspoon dried basil
1 pinch cayenne pepper (optional or to taste)
2 medium plum tomatoes, diced
1 cup shredded cheddar cheese
1 1/2 cups cubed velveeta cheese
1 cup soft breadcrumbs
2 eggs, beaten
1 tablespoon dried parsley flakes (or to taste)
salt and black pepper (to taste)

Nutritional information

231.2
Calories
146 g
Calories From Fat
16.2 g
Total Fat
9.5 g
Saturated Fat
110.6 mg
Cholesterol
268.1 mg
Sodium
13.4 g
Carbs
2.9 g
Dietary Fiber
5 g
Sugars
10.3 g
Protein
213g
Serving Size

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Cheesy Zucchini- Tomato Casserole

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    Cuisine:

    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 !

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cheesy Zucchini-Tomato Casserole, Taken from Quick Cooking Magazine, even people who hate zucchini enjoy this!, 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 !, 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!


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    Steps

    1
    Done

    Set Oven to 350 Dgrees.

    2
    Done

    Butter a 2-Qt Baking Dish.

    3
    Done

    in a Large Skillet, Heat About 2 Tablespoons Butter in a Large Skillet Over Medium-High Heat.

    4
    Done

    Add in Zucchini, Garlic, Onion, Dried Basil and Cayenne (if Using) Saute Stirring Until Crisp-Tender; Drain Well.

    5
    Done

    in a Bowl Combine Tomatoes, Velveeta Cheese Cubes, Breadcrumbs, Eggs and Dried Parsley Flakes; Mix to Combine, Then Stir Into the Zucchini Mixture.

    6
    Done

    Stir 1-2 Tablespoons Butter.

    7
    Done

    Season With Salt and Black Pepper to Taste.

    8
    Done

    Transfer to a Baking Dish.

    9
    Done

    Bake, Uncovered For 25-30 Minutes or Until Bubbly.

    10
    Done

    Let Stand 10 Minutes Before Serving.

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