Vegetable Casserole - cooking recipe

Ingredients

1 pkg. mixed vegetables (California)
1 small pkg. Brussels sprouts
1 can cream of mushroom soup
1 small pkg. Velveeta cheese
1 can dehydrated onions
1/2 c. all-purpose flour
3/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
4 large zucchini (about 2 lb. total), trimmed, cut lengthwise into 1/4-inch-thick slices
1/4 c. vegetable oil
2 (14.5 oz.) cans Italian-seasoned recipe-ready diced tomatoes
1/4 to 1/2 tsp. red pepper flakes
1 1/4 c. shredded Mozzarella cheese
1/2 c. shredded Asiago cheese
1/4 c. grated Parmesan cheese
6 large zucchini (about 3 lb.)
1 Tbsp. olive oil
4 slices bacon (about 1/4 lb.), chopped
1/2 tsp. onion salt
1/4 tsp. garlic powder
1/4 tsp. ground nutmeg
1/8 tsp. cayenne
1/4 c. packaged unseasoned bread crumbs
1 c. shredded Gruyre cheese

Preparation

Heat oven to 375\u00b0. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.
Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices.
Reserve the zucchini \"boats.\"