Ingredients
6 medium zucchini, diced (about 6 cups)4 tablespoons butter, melted2 medium tomatoes, diced1 cup shredded cheddar cheese1 cup Velveeta1 cup soft bread crumbs2 large eggs, beaten2 tablespoons dried minced onion3 tablespoons minced fresh parsley or 1 tablespoon dried parsley 1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
