Vegetable-Cheese Casserole (Microwave)

Serves: 4
Total Calories: 364


2 zucchini squash, 1/4-inch slices
1 yellow summer squash, 1/4-inch slices
1 green sweet pepper, strips
1 stalk celery, 1-inch slices
1 carrot, sliced
1 cup fresh mushrooms or canned
1/4 cup water
1 tablespoon olive oil
2 cloves of garlic
1 large onion, cut in thin slices
1/2 teaspoon thyme
1/8 teaspoon oregano
freshly ground pepper
1 cup shredded mozzarella cheese


Place zucchini, squash, green pepper, celery, carrot, and fresh mushrooms in a casserole dish with 1/4 cup cold water and cook in the microwave for 2 minutes. Stir. Cook for 2 minutes longer. Drain water and set aside.

In a frying pan, heat oil and sauté garlic and onion slices. Add microwave vegetables and spices. Stir gently and simmer for 5–7 minutes. Remove from heat and place vegetables in casserole dish. Top with shredded mozzarella cheese and place under broiler until cheese melts.

Nutritional Facts:

Serves: 4
Total Calories: 364
Calories from Fat: 136

This Vegetable-Cheese Casserole (Microwave) recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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