Zucchini Casserole - cooking recipe

Ingredients

2 c. cubed, cooked and drained zucchini
2 eggs
1/2 c. milk
2/3 c. cubed Velveeta cheese
pinch of garlic salt
oregano to taste
1/2 c. soft bread crumbs

Preparation

Beat eggs and milk; add to well drained zucchini.
Add cheese and seasonings.
Put ingredients in 1 1/2-quart casserole.
Arrange bread crumbs on top.
Bake at 350\u00b0 until consistency of baked custard.