Zucchini Tomato Casserol

INGREDIENTS
6 medium zucchini, diced
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper



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