INGREDIENTS

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)
----------------------------------------------
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