| 6 | Medium | Zucchini, diced (about 6 cups) |
| 4 | Tbsps. | Butter or Margarine, melted & divided |
| 1 | Cup | Cubed process cheese (velveta) |
| 1 | Cup | Shredded cheddar cheese |
| 1 | Cup | Soft bread crumbs flakes |
| 2 | Eggs | Beaten |
| 2 | Tbsps. | Dried minced onion |
| 1 | Tbsp. | 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 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-quart baking dish. Bake uncovered, at 350degrees for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
YIELD: 8 Servings