Ingredients23 m servings 82
- Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
- Cook on High until vegetables are steamed and slightly tender, about 6 minutes.
- Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over the vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts, 2 to 3 minutes. Stir vegetables to coat evenly with melted cheese.
Per Serving: 82 calories; 4.9 5.1 5.3 15 111 Full nutrition
ReviewsRead all reviews 12
Shredded habanero cheese is great if you want some spice. I found that draining the liquid before adding the cheese is a must. Also, not mixing the cheese, but just letting it melt into the ingr...
A great side dish choice for my husband's Father's Day dinner! Turned out great despite my not having mushrooms. My husband loved the fresh but not overdone taste as I did add a little salt & pe...
It was amazingly good. I was skeptical because I don't do microwave dishes much, but decided to follow the recipe because all the reviews were so good. I didn't change a thing and thought it w...
I was a little skeptical about microwaving this dish but things came out pretty tasty. I would still prefer to make this in a skillet. I omitted the onion for taste and my picture was before the...
Great recipe!!! My family LOVED it! Will make often. Did add a little chicken boullion and pepper, topped with fresh parmesan.
love, love, love it! I didn't add the celery, not a big fan.....the rest was yummy!
placed all in a 9X13 pan ...I forgot the celery :) but added 1 can cheddar cheese soup and rinsed the can with 1/3 C water...added salt and fresh pepper, basil, garlic powder, Herbed de provenca...