Cheesy Zucchini Casserole
Tender zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping in this fast-to-fix side dish. —Kathi Grenier, Auburn, Maine
Ingredients
- 2-1/2 pounds zucchini, cubed
- 1 cup diced Velveeta
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup crushed saltines (about 10 crackers)
Directions
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1Preheat oven to 400°. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add Velveeta, butter, salt and pepper; stir until the cheese is melted.
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2Transfer mixture to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, until lightly browned, 10-15 minutes.
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