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0 votes | 1823 views
Servings: 6

Ingredients

Cost per serving $1.24 view details

Directions

  1. In a deep 3-qt casserole, combine the zucchini, squash, water, garlic, marjoram, oregano, and black pepper. Cover with a lid and microwave on High for 5 min. Stir the mix and rotate the dish a half turn. Cover with a lid and microwave on High for 7 to 9 min, or possibly till the squash is almost tender. Let stand for 5 min.
  2. Transfer to a colander and gently press on the mix with the back of a large spoon to extract excess liquid. Place the liquid removed squash in a food processor. Process with on/off turns till the mix is chunky.
  3. Place the butter or possibly margarine in the casserole dish. Microwave on High for 35 to 40 seconds, or possibly till melted. Stir in the red peppers and scallions. Cover with wax paper and microwave on High for 3 to 4 min, or possibly till crisp-tender.
  4. Set aside 2 Tbsp. of the breadcrumbs for a topping. Stir the Large eggs, Cheddar, parsley, and remaining breadcrumbs into the scallion mix. Add in the squash puree and mix well. Smooth the top and sprinkle with the reserved breadcrumbs.
  5. Cover with a lid and microwave on High for 5 min. Rotate the dish a half turn.
  6. Cover with wax paper and microwave on Medium (50% power) for 4 to 5 min, or possibly till the mix is set around the edges. Replace the wax paper with a lid. Let stand for 5 min, or possibly till the center is set.
  7. This recipe serves 6.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 6 servings
Calories 163  
Calories from Fat 68 42%
Total Fat 7.71g 10%
Saturated Fat 3.94g 16%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 198mg 8%
Potassium 611mg 17%
Total Carbs 16.83g 4%
Dietary Fiber 3.2g 11%
Sugars 5.13g 3%
Protein 8.7g 14%

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