Zucchini Tomato Casserole

Ingredients

• 1 cup breadcrumbs soft
• 4 tablespoons butter melted
• 1 teaspoon basil dried
• 2 tablespoons dehydrated onion dried minced
• 1 tablespoon parsley dried
• 2  eggs beaten
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon pepper 
• 1 cup processed cheese food cubed (Velveeta)
• 0.5 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 2 medium tomatoes diced
• 6 cups zucchini diced

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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.
2. Transfer to an ungreased 2-qt. baking dish.
3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
4. Let stand for 10 minutes before serving.