Italian On-the-Go
Here is Debbie's spin on a few Italian summer classics. All recipes have been converted for truck-friendly microwave cooking. Enjoy!
Zucchini Bake
Ingredients:
4 cups ( 2 medium) zucchini, cut into chunks
1/2 onion, sliced thin
1 1/2 cups grated cheddar cheese
1 jar (2 oz.) chopped pimento, drained
1/2 tsp. salt
Dash of pepper
4 Eggs
Dash of hot pepper sauce
Combine zucchini and onion in a large Tupperware dish. Cover with lid.
Microwave on high for 6-8 minutes until vegetables are tender. Drain well.
Add cheese , pimento, salt and pepper. Toss lightly.
Beat together eggs and hot sauce. Pour over zucchini mixture.
Microwave 70 % power for 8-10 minutes or until the center is set.
Stir after halfway through cooking.
Eggplant Parmesan
1 large peeled , sliced eggplant 1 cup Parmesan cheese
2 eggs 1/2 tsp. salt
1 cup mayonnaise
1/4 tsp. pepper
1 medium chopped onion
1 tsp. butter
1 medium chopped green pepper
1 slice whole wheat toast
In a Tupperware casserole dish, microwave eggplant on high covered for 4-6 minutes. Drain well.
In medium bowl , blend eggs, mayo, onion, green pepper, Parmesan cheese, salt and pepper.
Combine with eggplant. Butter toast. Crumble and sprinkle on top. Microwave on high 4-6
minutes until hot and bubbly. Rest covered for 5 minutes.
You can substitute zucchini or summer squash for eggplant.
Cappuccino Smoothie
1 cup ( 8oz ) cappuccino yogurt
1/3 cup of milk
3 tablespoon confectioners sugar
1 tablespoon chocolate syrup
1 1/2 cups ice cubes
1/2 cup mini marshmallow
In blender,combine yogurt, milk, sugar and chocolate syrup.
Add ice and 1/4 cup of marshmallows. Blend until smooth.
Top with remaining marshmallow.
Zucchini Bake
Ingredients:
4 cups ( 2 medium) zucchini, cut into chunks
1/2 onion, sliced thin
1 1/2 cups grated cheddar cheese
1 jar (2 oz.) chopped pimento, drained
1/2 tsp. salt
Dash of pepper
4 Eggs
Dash of hot pepper sauce
Combine zucchini and onion in a large Tupperware dish. Cover with lid.
Microwave on high for 6-8 minutes until vegetables are tender. Drain well.
Add cheese , pimento, salt and pepper. Toss lightly.
Beat together eggs and hot sauce. Pour over zucchini mixture.
Microwave 70 % power for 8-10 minutes or until the center is set.
Stir after halfway through cooking.
Eggplant Parmesan
1 large peeled , sliced eggplant 1 cup Parmesan cheese
2 eggs 1/2 tsp. salt
1 cup mayonnaise
1/4 tsp. pepper
1 medium chopped onion
1 tsp. butter
1 medium chopped green pepper
1 slice whole wheat toast
In a Tupperware casserole dish, microwave eggplant on high covered for 4-6 minutes. Drain well.
In medium bowl , blend eggs, mayo, onion, green pepper, Parmesan cheese, salt and pepper.
Combine with eggplant. Butter toast. Crumble and sprinkle on top. Microwave on high 4-6
minutes until hot and bubbly. Rest covered for 5 minutes.
You can substitute zucchini or summer squash for eggplant.
Cappuccino Smoothie
1 cup ( 8oz ) cappuccino yogurt
1/3 cup of milk
3 tablespoon confectioners sugar
1 tablespoon chocolate syrup
1 1/2 cups ice cubes
1/2 cup mini marshmallow
In blender,combine yogurt, milk, sugar and chocolate syrup.
Add ice and 1/4 cup of marshmallows. Blend until smooth.
Top with remaining marshmallow.