Tomato Zucchini Casserole
6 c diced zucchini
4 T melted butter, divided
2 tomatoes, diced
4 oz shredded cheddar cheese
1 c bread crumbs
2 eggs, beaten
2 T minced onion
1 T parsley
1 t basil
1/2 t garlic powder
1/2 t salt
1/2 t pepper
Saute zucchini in 2 tablespoons butter; drain. Combine with remaining ingredients. Transfer to an un-greased 2 qt. casserole dish. Bake, uncovered, at 350 degrees for 25 minutes.
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