Zucchini Tomato Casserole

• 6 medium zucchini, diced (about 6 cups)
• 4 tablespoons butter, melted
• 2 medium tomatoes, diced
• 1 cup shredded cheddar cheese
• 1 cup cubed process cheese (Velveeta)
• 1 cup soft bread crumbs
• 2 large eggs, beaten
• 2 tablespoons dried minced onion
• 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. 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 350u0b0 for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

zucchini, butter, tomatoes, cheddar cheese, process cheese, bread crumbs, eggs, onion, fresh parsley, fresh basil, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/zucchini-tomato-casserole/ (may not work)