Zucchini Tomato Casserole

Zucchini Tomato Casserole - great as a main or side dish!

6 medium zucchini, diced (about 6 cups)
4 Tbs butter or margarine, melted; divided
2 medium tomoatoes, diced
1 cup (4 oz.) shredded cheddar cheese
1 cup cubed processed cheese
1 cup soft bread crumbs
2 eggs, beaten
(2 Tbs dried minced onion)
1 Tbs dried parsley flakes
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

In a large skillet, saute zucchini in 2 Tbs margarine until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.

Source: Taste of Home's Quick Cooking, 2002, page 147