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Zucchini Egg Casserole

chef.tim.lee's picture
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Zucchini 1 Pound
  Butter/Margarine 2 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Shredded cheddar cheese 6 Ounce
  Diced canned pimiento 12 Ounce
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

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.

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Zucchini Egg Casserole Recipe