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1. Put the onion, green beans, and butter into a covered 2-quart casserole.
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2. Cook, covered, 3 minutes in the microwave oven. Add the green pepper and corn. Stir. Cook, covered, 2 minutes.
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3. Add the zucchini and tomatoes and cook until the zucchini is tender (about 6 minutes), stirring at least twice to redistribute the heat. Season.
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TIP:
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Try other vegetable combinations, but do keep the corn and tomatoes in the casserole. The longer-cooking vegetables are started first, just as in conventional cooking. Shorter-cooking ones are added last. In vegetable cookery in the microwave oven, it is generally better to add the salt after or near the end of the cooking time.
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