Vegetable Casserole

Ingredients

• 1 pkg. mixed vegetables (California)
• 1 small pkg. Brussels sprouts
• 1 can cream of mushroom soup
• 1 small pkg. Velveeta cheese
• 1 can dehydrated onions
• 1/2 c. all-purpose flour
• 3/4 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 large zucchini (about 2 lb. total), trimmed, cut lengthwise into 1/4-inch-thick slices
• 1/4 c. vegetable oil
• 2 (14.5 oz.) cans Italian-seasoned recipe-ready diced tomatoes
• 1/4 to 1/2 tsp. red pepper flakes
• 1 1/4 c. shredded Mozzarella cheese
• 1/2 c. shredded Asiago cheese
• 1/4 c. grated Parmesan cheese
• 6 large zucchini (about 3 lb.)
• 1 Tbsp. olive oil
• 4 slices bacon (about 1/4 lb.), chopped
• 1/2 tsp. onion salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground nutmeg
• 1/8 tsp. cayenne
• 1/4 c. packaged unseasoned bread crumbs
• 1 c. shredded Gruyre cheese