Zucchini Tomato Casserole - cooking recipe

Ingredients

6 medium zucchini, diced
2 medium tomatoes, diced
1 c. Velveeta, cubed
2 eggs, beaten
1 Tbsp. parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
4 Tbsp. butter, melted and divided
1 c. shredded Cheddar cheese
1 c. soft bread crumbs
1 Tbsp. minced onion
1 tsp. basil
1/2 tsp. salt

Preparation

Saute zucchini in 2 tablespoons butter until crisp-tender. Drain off butter; combine other ingredients in a bowl.
Stir in zucchini and remaining butter.
Put in 2-quart ungreased baking dish.
Bake, uncovered, at 350\u00b0 for 25 to 30 minutes until bubbly. Let stand 10 minutes before serving.