Vegetable Casserole

• 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

1. Heat oven to 375u0b0. 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.
2. 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.
3. Reserve the zucchini "boats."

mixed vegetables, brussels, cream of mushroom soup, velveeta cheese, onions, allpurpose, garlic powder, salt, black pepper, zucchini, vegetable oil, italianseasoned, red pepper, mozzarella cheese, cheese, parmesan cheese, zucchini, olive oil, bacon, onion salt, garlic powder, ground nutmeg, cayenne, bread crumbs, gruyre cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117007 (may not work)