ZUCCHINI EGG CASSEROLE 1/4 teaspoon salt 1 lb. zucchini, coarsely chopped 1 tablespoons butter 1 cup sliced fresh mushrooms 1/3 cup chopped onion 4 eggs-beat well 1 1/2 cups shredded Cheddar cheese 1 2-oz. jar diced pimiento, drained 1/8 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper Combine first 3 ingredients and microwave 8-10 minutes, stirring after 5 minutes . Drain well and set zucchini aside. Saute mushrooms and onions in butter until tender. Add remaining ingredients and zucchini to sauteed vegetables and mix well. Pour into a greased baking dish. Bake at 350 F (180 C) until eggs are set.