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Zucchini Egg Casserole

Southern.Crockpot's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Zucchini 1 Pound, coarsely chopped
  Butter/Margarine 2 Tablespoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Eggs 4 , beaten
  Shredded cheddar cheese 6 Ounce (1 1/2 Cup)
  Canned diced pimiento 2 Ounce, drained (1 Jar)
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) In a 2-quart bowl, mix first 3 ingredients and cover with plastic wrap.
2) Microwave then at high for 8 to 10 minutes, stir after 5 minutes. Drain and keep aside.
3) In a bowl, melt butter at microwave high for 45 seconds.
4) Add mushrooms and onion and cover them. Microwave them at high for 1 1/2 to 2 minutes, stir after 30 seconds.
5) Add zucchini to the sauteed vegetables. And mix remaining ingredients into vegetables.

6) In a greased 10-x 6- x 2-inch baking dish pour this mixture and cover with waxed paper.
7) Microwave at 70% power for 4 minutes. Remove the waxed paper and stir.
8) Now, microwave at medium high for 4 to 6 minutes or until center is set. Let it sit for 2 minutes.

SERVING
9) Serve zucchini egg casserole hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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