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Zucchini-Artichoke Casserole


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  • 1 9 oz. package frozen artichoke hearts
  • 2 T water
  • 4 cups zucchini, sliced 1/4 inch thick (about 1 lb. or 3 medium zucchini)
  • 2 cups mushrooms, halved
  • 2 T finely chopped green onion
  • 2 garlic cloves, minced
  • 1 T butter
  • 2 tomatoes, cut into wedges and seeded
  • 1/4 cup grated Parmesan cheese


Servings 6
Preparation time 10mins
Cooking time 28mins


Step 1

In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.

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