Friday, August 21, 2009

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 0z.) 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.
  8. Stir...and 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.


17 comments:

  1. I really love your recipes. They are all so good. I really wish you all would come out with a cook book so I could have all your great recipes right at my finger tips all the time.
    Thanks for all the great recipes.

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  2. Zippy zucchini..I like that! I really must go on the search for a zucchini..

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  3. This sounds so good and so easy.I love having new ideas for using up zucchini! Thanks!

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  4. This sounds a yummy recipe! I have no microwave can I cook this dish in the oven? How hot? how long? Thank You

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  5. Yea!!!I remember this recipe way back...Maybe we were in the same cooking class...?
    I can't wait to cook this up.

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  6. Shamefully, I'm admitting I live on a farm and don't have a zucchini plant. . .next year with all these good recipes. . .I'll grow my own.

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  7. Thanks so much for this great recipe. It sounds like a delicious way to use my 'bumper crop' of zucchini! By the way, I agree with Shannon -- please put out a recipe book!

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  8. Oh now this really looks good to me! Love the name, too!

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  9. Andrea...I would bake it at 350°F for about 25 minutes...or until set in centre. Enjoy.

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  10. I'm always looking for good zucchini recipies. Thanks for this one. I'm sure my family will enjoy it.
    Blessings,
    AMY

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  11. This looks good; we have lots of zucchini this year so I'm going to have to make this for lunch tomorrow.

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  12. Hey...catchy title! Scrumptious ingredients and I like the 'keep the kitchen cool' idea...especially this summer. Yep...bountiful harvest...I love it. Off to the Farmer's market this morning so this is a MUST...wish I had my own garden but love supporting my community farmer's market. Love the recipe...great one Judy!

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  13. I love zucchini,thanx for the great recipe.
    Gracie

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  14. I fixed this just now for our lunch with garlic mashed potaotes and fried minute steak. Fresh Rosy Citrus marmalade on whole wheat rolls. DELICIOUS MEAL!

    Any other suggestions for zucchini? I've made two batches of jam already. Thank you!

    Lovingly,
    Yolanda
    Higher Grounds

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  15. This is another great way to get rid of all my zucchini. Thanks for the great idea!

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  16. Judy, I made the recipe today and it's a keeper once again....It is delicious and I'm glad you revived it.

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  17. I made this last week for a potluck. I sliced the zucchini into very thin slices and used 1/2 jar of roasted red peppers instead of pimento. It looked fabulous, tasted great, and was a big hit at the potluck! AND I didn't have to use the oven and heat up my house!!

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