My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Ingredients
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-Monterey Jack cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Instructions
1Preheat oven to 350°. 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.
2In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
3Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
4Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
