| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | c | Zucchini, * see note |
| 2 | c | Onion, cut in 1" chunks |
| 2 | Cloves garlic, mashed opt | |
| Butter, optional | ||
| Salt and pepper |
INSTRUCTIONS
Washed, cut into 1/2" slices if small; split sideways and cut in 1/2" pieces if medium. If large squash is used, test skin to see if it needs to be peeled (sometimes larger squash have tough skins), and remove the center if there are large, tough seeds present. Then cut into 1/2" x 1" pieces. Place cut up zucchini and onions (and garlic, if desired) in large, microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 9-10 minutes, then let rest for about 15. Drain liquid from cooked zucchini, and season with butter (or butter substitute) if desired, and salt and pepper. I've cooked a lot of zucchini a lot of different ways, but we come back to this one a lot. It's very fast...with small zucchini and a sharp chef's knife, you can have it in the microwave in about 2 minutes. Very convenient when barbecuing, you can start it and go grill your dinner, then drain and season the zucchini just before serving. Also, since you don't have to add water when microwaving it, I think you retain the flavor of the zucchini better. Recipe by: Rooby Posted to MC-Recipe Digest V1 #723 by Rooby <MsRooby@sprintmail.com> on Aug 05, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 210
Total Fat: 23.9g
Cholesterol: 61mg
Sodium: 26.2mg
Potassium: 770.9mg
Carbohydrates: 15.2g
Fiber: 3.8g
Sugar: 9.6g
Protein: 4.1g