Zucchini Reuben Casserole |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Another great recipe from Vicki Cash, from the 500 Low-Carb Recipes cookbook. Ingredients:
4 small summer squash or 4 small zucchini |
2 tablespoons water |
1 (27 ounce) can sauerkraut, drained |
1 tablespoon caraway seed |
2 tablespoons dijon mustard |
8 ounces corned beef or 8 ounces pastrami, shaved |
4 ounces swiss cheese, grated |
Directions:
1. Slice squash into bite-sized pieces.
2. Place pieces in 2-quart microwave safe casserole.
3. Add water.
4. Cover and microwave on high for 3 minutes.
5. Add sauerkraut, caraway seeds, mustard, and meat, mixing well.
6. Cover and microwave on high for 6 minutes, stirring halfway through.
7. Stir in cheese.
8. microwave for 3-5 more minutes, or until cheese is melted.
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