I have an abundance of zucchini right now so I made this from the current Taste of Home magazine this evening. The whole family loved it!
ZUCCHINI AND CHEESE CASSEROLE
- 4 tablespoons butter, divided
- 6 small zucchini, chopped (about 7 cups)
- 1 large onion, chopped
- 1 1/2 cups crushed Rice Chex
- 1 cup shredded Colby Jack cheese
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350 degrees. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion, cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl, cool slightly.
In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
Stir cheese, eggs, salt and pepper into zucchini mixture, transfer to a greased 8-inch square baking dish. Sprinkle with cereal mixture.
Bake casserole, uncovered 25-30 minutes or until heated through. Let stand 10 minutes before serving.