Veggie Muffin Melts
Serves: 3-6
Source: Women's Circle Home Cooking

1 cup sliced fresh mushrooms
1 1/2 cups shredded zucchini(1 medium)
2 green onions, sliced
3 Tbls. mayonnaise or salad dressing
1/2 tsp. tarragon leaves
1/8 tsp. salt
dash of pepper
3 English muffins, split and toasted
1 medium-large tomato
6 slices Monterey Jack cheese

Combine mushrooms, zucchini and onions in 4 cup glass measure. Cook on high in microwave for 3-4 minutes or till almost tender, stirring once, drain well. Mix in mayonnaise, tarragon, salt and pepper.

Arrange muffins, cut side up, on glass serving plate.

Cut tomato into 6 slices, place a slice on each muffin, top with zucchini mixture.

Cut cheese into small pieces and place over top, allowing some of the vegetables to show.

Cook on HIGH in microwave for 1 to 1 1/2 minutes or till cheese starts to melt, rotating plate once.