Pams Microwave Zucchini Bake Food

MICROWAVE ZUCCHINI PARMESAN

Microwave Zucchini Parmesan image

Here is a quick, easy and tasty zucchine recipe. With both parmesan and mozzarelle cheese it is very tasty. Cheddar cheese can be used also.

Provided by Tebo3759

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 medium zucchini, sliced into 1/2 inch pieces
1/4 cup grated parmesan cheese
1 (8 ounce) can tomato sauce
1/2 cup shredded mozzarella cheese

Steps:

Combine zucchine, parmesan and tomato sauce in a 2 quart casserole.
Cover with plastic and cook on high 10 to 15 minutes or until zucchini is tender.
Stir once or twice.
Sprinkle with cheese, cover and let stand 5 minutes before serving.
(I made this ahead and kept warm in a 200 degree oven then added the cheese before serving).

Nutrition Facts : Calories 118.6, Fat 5.4, SaturatedFat 3, Cholesterol 16.6, Sodium 502.4, Carbohydrate 11.3, Fiber 3, Sugar 6, Protein 8.6

MICROWAVE ZUCCHINI

Microwave Zucchini image

Fast and easily adaptable to include whatever cheese, toppings, spices, etc. you enjoy with zucchini!

Provided by AmyLynn

Categories Vegetable

Time 5m

Yield 1 zucchini, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 zucchini
1 teaspoon butter
salt, to taste
pepper, to taste

Steps:

Trim ends and slice zucchini in half length-wise.
Place skin-side up on a microwave-safe plate and microwave for 2 minutes.
Remove from microwave and turn zucchini over. With a knife, make small cuts into the inside of zucchini.
Spread butter over zucchini, and then salt and pepper to taste. Microwave for 1 more minute. You could also add other toppings at this point!
Enjoy :).

MICROWAVE ZUCCHINI BREAD

Microwave Zucchini Bread image

Make and share this Microwave Zucchini Bread recipe from Food.com.

Provided by blucoat

Categories Quick Breads

Time 18m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup unsweetened applesauce
2 cups raw grated zucchini
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped pecans (optional) or 1 cup walnuts (optional)

Steps:

In a large mixing bowl, blend eggs with sugar. Add oil and zucchini, stirring to blend well. Stir in remaining ingredients. Pour into a 12-cup microwave bundt pan, or use two 6-cup ring pans for the microwave.
Microwave on High for 8-10 minutes, rotating a quarter turn halfway through cooking. (If using the 6-cup ring pans, microwave about 4-6 minutes each, rotating halfway through cooking.) Bread looks dry and begins to pull away from side when cooked. Cool 10 minutes in the pan. Invert bread onto serving plate.

Nutrition Facts : Calories 209.2, Fat 8, SaturatedFat 1.2, Cholesterol 39.7, Sodium 284.5, Carbohydrate 32.1, Fiber 1.6, Sugar 19.2, Protein 3.2

ZUCCHINI BAKED, CROCK POT OR MICROWAVE (PAREVE)

Zucchini Baked, Crock Pot or Microwave (Pareve) image

From H-I-Tech Jewish Cooking. This is posted with 3 different methods and it's just called "Zucchini" in the book. I will also include the 3 different methods here. The microwave takes from 18 minutes while the crock pot is between 2-3 hours so for time I will put the oven method of about 1 hour.

Provided by Oolala

Categories Vegetable

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs zucchini, cut into 1 inch chunks
3 tablespoons margarine
1 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 dash dry mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons breadcrumbs

Steps:

To bake in the oven, combine all ingredients in a covered casserole and bake at 350 degrees F. or 180 degrees Celsius and bake for 50-60 minutes, or until zucchini is tender.
To cook in the microwave, place zucchini in a large glass casserole (microwave safe) and dot with the margarine.
Combine the garlic salt, spices and Worcestershire sauce and sprinkle over the zucchini then cover with plastic wrap and cook on high for 18-20 minutes or until tender.
When done, sprinkle with the bread crumbs.
For the crock pot, place the zucchini in the bottom of the crock pot and then add the remaining ingredients, cover and cook on high for 2-3 hours until tender.

Nutrition Facts : Calories 120.1, Fat 6.8, SaturatedFat 1.5, Sodium 141.7, Carbohydrate 12.8, Fiber 2.7, Sugar 6.2, Protein 3.9

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