Zucchini Egg Casserole Recipe
Summary
Ingredients
1/4 cup water
1/4 teaspoon salt
1 pound zucchini, coarsely chopped
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/3 cup chopped onion
4 eggs, beaten
11/2 cups (6 ounces) shredded Cheddar cheese
1 (2-6 ounce) jar diced pimiento, drained
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Directions
Combine first 3 ingredients in a 2-quart bowl.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 8 to 10 minutes, stirring after 5 minutes.
Drain well, and set zucchini aside.
Add butter to bowl.
Microwave at HIGH for 45 seconds or until melted! Add mushrooms and onion; cover and microwave at HIGH for 1 1/2 to 2 minutes, stirring after 30 seconds.
Add zucchini to sauteed vegetables.
Combine remaining ingredients; stir into vegetables.
Pour into a greased 10-x 6- x 2-inch baking dish.
Cover with waxed paper, and microwave at MEDIUM HIGH (70% power) for 4 minutes.
Remove waxed paper and stir; microwave at MEDIUM HIGH an additional 4 to 6 minutes or until center is set.
Let stand for 2 minutes; serve immediately.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 8 to 10 minutes, stirring after 5 minutes.
Drain well, and set zucchini aside.
Add butter to bowl.
Microwave at HIGH for 45 seconds or until melted! Add mushrooms and onion; cover and microwave at HIGH for 1 1/2 to 2 minutes, stirring after 30 seconds.
Add zucchini to sauteed vegetables.
Combine remaining ingredients; stir into vegetables.
Pour into a greased 10-x 6- x 2-inch baking dish.
Cover with waxed paper, and microwave at MEDIUM HIGH (70% power) for 4 minutes.
Remove waxed paper and stir; microwave at MEDIUM HIGH an additional 4 to 6 minutes or until center is set.
Let stand for 2 minutes; serve immediately.
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