Page 19 - SCMHCC Holiday Favorites Cookbook

ZUCCHINI CASSEROLE

From the Kitchen of Georgia Ruble (Head Cook at Little Tulsa)

Ingredients:

2 zucchini, quartered
2 yellow squash, quartered

1-2 onions, sliced

3 tsp. garlic
1-2 cans tomatoes
½ block Velveeta

1-2 tsp. oregano

1 can chicken broth
Optional: breadcrumbs or croutons

Directions:

In a deep skillet, heat olive oil
Saute sliced onions and garlic until fragrant

Add chicken broth and tomatoes
Add in zucchini and squash

Cook until tender
Add Velveeta until melted

Optional: Add cooked ingredients to an oven-safe dish and top with breadcrumbs or
croutons

Bake at 350 for 10-12 minutes

Notes: I prefer using the fire roasted tomatoes for this recipe

Chicken broth can size is 15 oz.

All measurements in this recipe are approximate; the cook I worked

with measured by eyes and so feel free to play until you like it

Can add green chiles and cilantro for a Mexican flavor