Recipe: Microwaved Zucchini Casserole

Microwaved Zucchini Casserole
rec.food.recipes/Bill Hilbrich (1997)
Servings: 8

1 lb Zucchini, sliced
1 Medium onion, sliced
2 Carrots, grated
1/2 cup Chopped celery
1 can Cream of broccoli soup, condensed
8 oz Regular or fat-free sour cream
3 Tbsp Margarine, melted
8 oz Herb seasoned stuffing mix

Combine zucchini and onion in a microwave-safe dish. Cover tightly, and cook on HIGH 6 minutes or until tender. Drain excess moisture. Mix carrot, celery, soup, and sour cream with zucchini and onion. Combine melted margarine and stuffing mix. Toss until crumbs are "toasted"

Using a 4-qt microwave-safe dish (either 13x9x2, or casserole), layer with half the stuffing mix, all zucchini mix, then the remaining stuffing mix. Cover.

Cook 12 minutes at 60% power (for a crispy top, cook 9 minutes covered and 3 minutes uncovered).

Note: 2 medium carrots about 1 cup grated can use other cream soups (celery, mushroom, etc) can use either regular or low-fat cream soup.