Zucchini and Cheese Casserole

I have an abundance of zucchini right now so I made this from the current Taste of Home magazine this evening. The whole family loved it!

ZUCCHINI AND CHEESE CASSEROLE

• 4 tablespoons butter, divided
• 6 small zucchini, chopped (about 7 cups)
• 1 large onion, chopped
• 1 1/2 cups crushed Rice Chex
• 1 cup shredded Colby Jack cheese
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 350 degrees. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion, cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl, cool slightly.

In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.

Stir cheese, eggs, salt and pepper into zucchini mixture, transfer to a greased 8-inch square baking dish. Sprinkle with cereal mixture.

Bake casserole, uncovered 25-30 minutes or until heated through. Let stand 10 minutes before serving.