One fall a loooooooooong time ago, for some reason the house was overrun with zucchini. My Mom came up with an idea for a quick bite after school. Every day, I'd get off the school bus, head into the house, move straight to the kitchen. I'd slice a zucchini - they seemed exotic then somehow, so firm, so green - then splash on a bit of tomato sauce and throw it in the mike.
Tonight I was cleaning up leftovers so used the doctored tomatoes from Day 69 and the result was delicious. But if memory serves, tomato sauce works great.
2007 Update: Instead of tomatoes or tomato sauce, I used leftover salsa -- the kick was very good!
~ more zucchini recipes ~
~ more microwave recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in June 2005!) ~
ZUCCHINI with TOMATOES & CHEDDAR
Active time: 5 minutes
Time to table: 10 minutes
1 zucchini, sliced
2 tablespoons tomato sauce
One inch square of cheddar cheese, sliced thin
Place the zucchini in a microwave dish and cover with tomato sauce. Cover with a paper towel and cook in the microwave for about five minutes or until zucchini is just cooked. Remove paper towel, top with cheese and cook for another minute.
Per Serving: 87 Cal (48% from Fat, 23% from Protein, 28% from Carb); 5 g Protein; 5 g Tot Fat; 3 g Sat Fat; 7 g Carb; 2 g Fiber; 125 mg Calcium; 1 mg Iron; 261 mg Sodium; 15 mg Cholesterol, Weight Watchers 1 point
- To serve four, multiply ingredients by four. Place zucchini in a 9x9 Pyrex or similar microwave dish, making sure it's nearly all in a single layer. Continue as above.