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Zucchini Egg Casserole Recipe
|Water||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||6 Ounce|
|Diced canned pimiento||12 Ounce|
|Garlic salt||1⁄4 Teaspoon|
Calories 224 Calories from Fat 149
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 182.1 mg
Sodium 391.7 mg16.3%
Total Carbohydrates 7 g2.2%
Dietary Fiber 2.1 g8.3%
Sugars 3.5 g
Protein 12 g23.9%
Vitamin A 47% Vitamin C 102.7%
Calcium 23.8% Iron 10.3%
*Based on a 2000 Calorie diet
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.