Zucchini In Herb And Parmesan Sauce (microwave) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Zucchini, finely sliced
2 ounce: Frozen sorrel,
1 each: Bunch fresh chives,
3 each: Fresh parsley sprigs,
2 tbsp: Sour cream,
2 each: Eggs,
Salt & pepper,
1/4 cup: Grated Parmesan cheese,
Directions:
Put the zucchini in a casserole dish with 1/4 cup water. Cover and
microwave on HIGH for 10 minutes, stirring once midway through
cooking.
Drain the zucchini in a colander. Put the sorrel in a bowl, and
defrost in the microwave on HIGH for 1-1/2 minutes.
Rinse the chives and parsley, and chop finely. Add the sour cream
to the sorrel. Break the eggs into a bowl and whisk them with a
fork. Add the sorrel, chives and parsley to the eggs. Season
generously with salt and pepper.
Put the zucchini in a round dish 9 inches in diameter. Smooth the
surface. Pour the egg and herb mixture over, carefully mixing with a
fork. Microwave, uncovered, on HIGH for 4 minutes. Sprinkle with the
Parmesan cheese and serve hot. _The Ultimate Microwave Cookbook_
Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff
Pruett Submitted By JEFF PRUETT On 08-05-95
Source from luhu.jp
microwave on HIGH for 10 minutes, stirring once midway through
cooking.
Drain the zucchini in a colander. Put the sorrel in a bowl, and
defrost in the microwave on HIGH for 1-1/2 minutes.
Rinse the chives and parsley, and chop finely. Add the sour cream
to the sorrel. Break the eggs into a bowl and whisk them with a
fork. Add the sorrel, chives and parsley to the eggs. Season
generously with salt and pepper.
Put the zucchini in a round dish 9 inches in diameter. Smooth the
surface. Pour the egg and herb mixture over, carefully mixing with a
fork. Microwave, uncovered, on HIGH for 4 minutes. Sprinkle with the
Parmesan cheese and serve hot. _The Ultimate Microwave Cookbook_
Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff
Pruett Submitted By JEFF PRUETT On 08-05-95
Source from luhu.jp