INSPIRED EVAN'S ZUCCHINI CASSEROLE 1/2 cup water 3/4 cup diced onion 3cps sliced zucchini 1 cup shredded jack and cheddar cheeses 2 eggs, beaten 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 can diced green chilies (4 ounces) 1 can cut up tomatoes (14 1/2 ounces), drained 2 cups corn bread stuffing mix 6 tablespoons butter, cut in bits Bring the water to a boil and cook the onion and zucchini until the squash is tender crisp, 12 to 15 minutes. Remove from the heat and drain. Heat the oven to 375 degrees. Grease a 1 1/2 quart casserole. Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chilies and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter. Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes. This recipe yields 6 servings. A Great Meal Idea!
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