In a casserole dish, layer zucchini, crackers, tomatoes, and Velveeta
cheese. Season to taste with salt, pepper, minced onion, and parmesan
cheese.
Bake at 350 F until cheese bubbles and zucchini is soft,
approximately 30 to 40 minutes.
Notes:
This recipe was one of the recipes my step-mom created out of her
head. There were no specific measurements for each ingredient and the
amounts changed every time she made the recipe. I wrote down this
recipe when I was about 10 years old, so this takes on a
10-year-old's perspective.
