Microwave Zucchini Casserole
4 cups zucchini cut in chunks
Medium union, thinly sliced
4 eggs, beaten
1½ cups shredded cheddar cheese.
Small bell pepper, red or green, seeded and chopped
½ teaspoon salt
Dash pepper
Place zucchini and onion in 8” pie plate. Cover with plastic wrap, turning one edge back slightly to vent. Microwave on high 10 minutes.
In large bowl, mix together eggs, cheese, peppers, salt, and pepper. Add zucchini and onions. Grease pie plate in which veggies were cooked. Pour mixture into dish, cover with plastic wrap. Microwave 8 to 10 minutes; do not vent the plastic this time. If you don’t have a rotating tray in your microwave, rotate plate ½ turn after 6 minutes.
This turns out more like a pizza than an actual casserole or even a quiche—you can cut and pick up a wedge to eat it. Delicious!
Smothered Okra
4 quarts fresh sliced okra
3 large yellow onions, chopped
2 large green peppers, chopped
2 16 oz cans whole tomatoes
(or substitute an equal amount of skinned and cored fresh tomatoes)
1 cup vegetable oil
Salt and cayenne pepper to taste
¾ cup water or chicken broth
Preheat oven to 425 degrees.
In a large roasting pot or ovenproof dish, alternately layer the okra, onions, bell peppers, crushed tomatoes and juice, sprinkling salt and cayenne over each layer, until all the vegetables are in the pot. Pour the oil and water or broth over all, cover the pot, and place it in the oven. Cook for 30 minutes, stir, and turn the oven temperature down to 350 degrees. Cover the pot again and continue to cook for 2 to 2 ½ more hours, stirring the pot every one half hour to hour.
It makes a lot, but you can halve the recipe, or if you cool the leftovers completely, they freeze well.
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