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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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Nutrition Rank

Nutrition Facts

Serving size

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 mg60.7%

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

Zucchini Egg Casserole Recipe