- Zucchini Tomato Casserole.jpg (38.64 KiB) Viewed 387 times
Preparation Time: 10 minutes
Cooking time: 25 minutes plus standing time
Serves: 8
If served as eight portions, provides 224 cals, 25g fat (of which 9g saturates), 6g sugar and 0.5g salt per portion.
Ingredients
- 6 medium zucchini, diced (about 6 cups)
- 4 tbsp butter, melted
- 2 medium tomatoes, diced
- 1 cup shredded cheddar cheese
- 1 cup Velveeta
- 1 cup soft bread crumbs
- 2 large eggs, beaten
- 2 tbsp dried minced onion
- 3 tbsp minced fresh parsley or 1 tbsp dried parsley
- 1 tbsp minced fresh basil or 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Method
1. In a large skillet, saute zucchini in 2 tbsp 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 quart baking dish. Bake, uncovered, at 180°C/Fan 160°C/Gas Mark 4 for 25 - 30 minutes or until bubbly. Let stand for 10 minutes before serving.
¡SHARE TOPIC!