3 mediums Zucchini thinly sliced
3 mediums Yellow summer squash thinly sliced
1 teaspoon Minced garlic
teaspoon Dried marjoram
teaspoon Dried oregano
teaspoon Black pepper, freshly ground
cup Finely chopped sweet red peppers
5 Scallions thinly sliced
cup Seasoned dry breadcrumbs
(or 1/2 cup fat-free egg substitute)
cup Shredded reduced-fat Cheddar cheese
cup Chopped fresh parsley
In a deep 3-quart casserole, combine the zucchini, squash, water, garlic, marjoram, oregano, and black pepper. Cover with a lid and microwave on High for 5 minutes. Stir the mixture and rotate the dish a half turn. Cover with a lid and microwave on High for 7 to 9 minutes, or until the squash is almost tender. Let stand for 5 minutes.
Cover with wax paper and microwave on Medium (50%% power) for 4 to 5 minutes, or until the mixture is set around the edges. Replace the wax paper with a lid. Let stand for 5 minutes, or until the center is set.
This recipe serves 6.