Recipe: Cheesy Zucchini Casserole

This is that recipe that we all joke about because it is at every single family gathering.

The one that everyone in my family has so someone brings to every holiday. In fact, I'm sure there has been a time more than one of us has brought it.

I'm not sure where it originally came from or who made it first, but it's one of those recipes that's been written down and re-written. In fact, when I asked my mom for it she texted my a photo of a card that's clearly been written over more than once and stained with use. That's how you know it's good.

It's gooey and cheesy and the zucchini even stays a little crisp.

Enjoy this Kesting family classic.

Cheesy Zucchini Casserole

Ingredients:

• 1/2 stick of butter (plus a little more for dotting)
• 1 small onion, diced
• 3 medium zucchini, sliced
• 1 clove garlic, minced
• 4 roma tomatoes, chopped
• 1 1/3 cup Swiss cheese
• 1 cup cup Italian-style bread crumbs, divided
• 1 tsp salt
• 1 tsp pepper
• 1 tsp crushed basil

Instructions:

1. Preheat over to 375°
2. Melt butter in large skillet over medium-high heat. Add onion, zucchini and garlic and saute a few minutes until zucchini is bright green.
3. Add tomatoes, 1 cup cheese, 3/4 cup bread crumbs and spices. Mix carefully until cheese begins to melt.
4. Transfer mixture to large baking dish. Top with remaining cheese and bread crumbs and dot with butter.
5. Bake 30-40 minutes or until golden brown.