2 med. zucchini
1/2 c. chopped onion
1/2 c. red bell pepper or 4 oz. jar pimento
6 eggs, beaten
1 1/2 c. shredded cheddar cheese
1/2 tsp. garlic salt
1/4 tsp. pepper

Cut zucchini into chunks. Place in 8 inch square glass baking dish with onion and bell pepper. Cool covered with plastic wrap for 6 minutes on full power and drain.

In large bowl mix together eggs, cheese, garlic, salt and pepper. Add zucchini mix and stir. Pour custard mix into greased 8 inch square glass dish. Cook covered with wax paper, 9 minutes on roast, stir twice. Let stand covered 5 minutes before serving.