Zippy Zucchini

Zucchini. Again! There seems to be no end to the zucchini coming from the garden and here is another simple yet delicious way to cook it. When I got my first microwave oven (way back when) I took some microwave cooking classes. Since that time, this zucchini recipe has been a summer favorite. Cooked totally in the microwave, the kitchen stays cool. Add some fresh tomatoes and maybe a cob of corn...and call it a meal.

Zippy Zucchini

• 4 cups zucchini, cut into chunks
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 1 jar (2 oz.) pimiento, drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Place zucchini and onion slices in an 8" square dish...or a quiche pan.
2. Cover with plastic wrap, turning one edge back to vent.
3. Microwave at High for 7 minutes.
4. In large bowl, mix together eggs, cheese, pimiento, salt and pepper.
5. Add zucchini and onions, stirring well.
6. Grease dish in which veggies were cooked.
7. Pour zucchini mixture into dish. Cover with parchment paper and microwave at medium-high for 5 minutes. Stir.
8. Microwave uncovered for another 3-4 minutes at medium-high or until set.
9. Makes 4 large servings.

*I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.