Zucchini in herb and parmesan sauce (microwave)

4 servings

Ingredients

Quantity Ingredient
1¾ pounds Zucchini; finely sliced
2 ounces Frozen sorrel
1 each Bunch fresh chives
3 eaches Fresh parsley sprigs
2 tablespoons Sour cream
2 eaches Eggs
Salt & pepper
¼ cup Grated Parmesan cheese

Directions

Put the zucchini in a casserole dish with ¼ 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 1-½ 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

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