Zucchini - the microwave way

Zucchini - the microwave way
My favorite recipe is in Barbara Kafka's Microwave Cookbook. I have amended it considerably to suit what I have easily available. The basic recipe calls for:

small or wedged Zucchini and/or summer squash
small or chunks peppers
fork pierced tomatoes
about 1/2 cup (she calls for 1/4) fresh basil
2 tablespoons salt
2 tablespoons olive oil
1 tsp kosher salt (I use 1/2 or 1/4 - low salt diet)

cover well with micro wrap
stick in microwave
I zip it on high for about two minutes, take it out, shake it around, and stick it in for about two more minutes.

Kafka's original recipe is far more elegant. It is worth buying her book.
(No relation, nothing to gain. Just an observation.)