ZUCCHINI CASSEROLE

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INGREDIENTS

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Combine breadcrumbs and 2 tbsp melted butter until evenly moistened.

Sautee onions in remaining butter over medium high heat. Add minced garlic at the end.

Add diced zucchini and squash; saute until moisture is released and then cooks off 15-20 minutes.

Stir in diced tomatoes and seasoning. Simmer 5 minutes.

Transfer to a greased casserole dish. Top with shredded cheese and breadcrumbs.

Bake at 350°F for 30 minutes, until golden brown and bubbling.

Garnish liberally with fresh basil and serve.

> CLICK FOR RECIPE!

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