Check out our latest recipe, Zucchini-Artichoke Continental. It’s a healthy and delicious vegetarian dish that you can easily prepare at home. The perfect blend of zucchini, artichoke, and a hint of Parmesan cheese makes this dish a must-try!
Ingredients
- 1 (9 oz.) pkg. frozen artichoke hearts
- 2 Tbsp. water
- 3 medium zucchini (1 lb.), sliced 1/4-inch thick (4 c.)
- 2 c. fresh mushrooms, halved
- 2 Tbsp. finely chopped green onion
- 2 cloves garlic, minced
- 1 Tbsp. margarine or butter
- 2 medium tomatoes, cut into wedges and seeded
- 1/4 c. grated Parmesan cheese
Microwave Cooking
- In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed.
- Stir.
- Add next 3 ingredients.
- Cover.
- Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once.
- Drain well.
- Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Dot with margarine or butter.
- Cover; cook on High for 1 minute.
- Stir in tomatoes; sprinkle with cheese.
- Let stand 2 minutes.
- Makes 6 servings.
Calorie: 200
Total cooking time:20 minutes
Difficulty level: Easy
The Grand Zucchini-Artichoke Continental Saga
Let me tell you the tale of the day I decided to whip up a Zucchini-Artichoke Continental. I mean, with a name like that, how could I resist? And, of course, the recipe called for some of my favorite characters: **frozen artichoke**, **zucchini**, **fresh mushrooms**, **green onion**, **garlic**, **margarine**, **tomatoes**, and **Parmesan cheese**.
The Thaw of the Frozen Artichoke
First up, the frozen artichoke. The little green gems were as cold as a penguin’s picnic. And I had to thaw them. In the microwave, no less! I dumped them into a 2-quart microwave-safe casserole, added 2 tablespoons of water, and zapped them on high for a few minutes. I thought for a second I heard them whispering, “We’re melting!” But then I remembered I don’t speak Artichoke.
The Veggie Party in the Microwave
Next, it was time to introduce the zucchini, fresh mushrooms, and green onion to the party. I was a little worried about how they’d get along with the artichokes, but I figured they’d find some common ground. They all went into the casserole, and then back into the microwave they went. After a stirring speech (literally, I stirred them), they went under the heat for about 10 minutes, give or take.
The Great Drain
When it was all done, I had to drain the veggies. I’m not going to lie, getting rid of that liquid felt a little like saying goodbye to a dear friend. But it was all for the greater good.
The Garlic and Margarine Tango
In went the minced garlic, a sprinkle of salt, and a dash of pepper. Then, I dotted the ensemble with margarine. It was like watching a tango between garlic and margarine. I covered it all up and let them dance in the microwave for a minute.
The Tomato-Cheese Finale
The last act was to stir in the tomatoes and sprinkle the top with Parmesan cheese. This was the grand finale of the Zucchini-Artichoke Continental performance. The tomatoes looked a little surprised to be included so late in the game, but they took it well. Finally, I let everything stand for two minutes, giving the flavors time to mingle and the cheese to melt just right.
The Taste of Triumph
And there you have it, folks. The saga of making Zucchini-Artichoke Continental. It was a rollercoaster of emotions, a microwave marathon, a dance of flavors. But in the end, I had a delicious dish that served six, or one very hungry blogger.
One thing’s for sure, cooking is never boring when you’ve got zucchini, artichokes, and a microwave. I hope you’ve enjoyed this tale of kitchen triumph as much as I enjoyed eating the result. Until next time, happy cooking!
