Zucchini Egg Casserole
|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|
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.