Zucchini and Carrots

Cut a zucchini and a couple of carrots into matchstick sized pieces. Nuke them for a minute, then check them. They should be tender-crisp. If they’re not done to your liking, nuke them for another 30 seconds. Add a bit of butter, if you like.

Microwaved Summer Squash with Garlic and Dill

(based on a recipe from the American Century Cookbook)

1 large clove garlic, peeled and slivered lengthwise

1 large but skinny zucchini or yellow squash, trimmed, scrubbed, and sliced 1/8” thick

1/2 T olive oil

1 t dried dill (optional – I usually forget to add it)

1/8 t pepper

Place everything in a 9” or 10” glass pie pan or cake pan and toss well until garlic slivers and zucchini are evenly coated.  Spread in even, thin layer across the bottom of the pan. Microwave, uncovered, on HIGH 10 to 12 minutes until golden brown. The zucchini slices become very thin and leathery. A strange texture, but it’s good.

I’ve only made this with a medium zucchini, not a big one. I don’t know how it would work with the bigger seeds. It should be ok as long as the zucchini isn’t much more than 2” in diameter. A long, skinny zucchini should make at least two servings.

Microwave

Cauli-Rice

Creamed Spinach

Garlic Butter Fish with Creamed Spinach

Microwaved Summer Squash with Garlic and Dill

Swai Nuggets a la Hilda and Howard

Tilapia with Garlic Butter

Zucchini and Carrots