6 medium zucchini, diced
2 medium tomatoes, diced
1 c. Velveeta, cubed
2 eggs, beaten
1 tbsp. parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
4 tbsp. butter, melted and divided
1 c. shredded Cheddar cheese
1 c. soft bread crumbs
1 tbsp. minced onion
1 tsp. basil
1/2 tsp. salt

Sauté zucchini in 2 tablespoons butter until crisp-tender. Drain off butter; combine other ingredients in a bowl. Stir in zucchini and remaining butter. Put in 2-quart ungreased baking dish.

Bake, uncovered, at 350°F for 25 to 30 minutes until bubbly. Let stand 10 minutes before serving.