Title: Baked Zucchini with Mushrooms
Categories: Casserole Vegetable Mushroom
Yield: 8 Servings

1	lb	Mushrooms, thinly sliced
1	md	Onion, chopped
1/2	c	Water
		About 1 1/3 cups canned
		Vegetable broth
3	lg	Eggs
4	lg	Zucchini, about 2 pounds
		Total, shredded
1/2	c	Fine dry bread crumbs
1/4	c	Grated Parmesan cheese
1/4	ts	Dry oregano
1/4	ts	Pepper
2	tb	Thinly sliced green onion

In a wide frying pan, combine mushrooms, chopped onion, and water. Cook over high heat, stirring often, until liquid evaporates and vegetables begin to brown. To deglaze, add 1/3 cup of the broth and stir to scrape browned bits free. Then continue to cook, stirring occasionally, until vegetables begin to brown again. Repeat deglazing and browning steps 2 or 3 times, using 1/3 cup broth each time; onion should be golden brown.

In a large bowl, beat eggs to blend; stir in zucchini, bread crumbs, cheese, oregano, pepper, and mushroom mixture.

Pour into a greased shallow 10- by 12-inch oval casserole (or use a 9- by 13-inch baking dish). Bake in a 325F. oven until mixture appears set in center when dish is gently shaken (about 45 minutes). Sprinkle with green onion.

1 Kitchen Cabinet. Sunset Publishing Corporation Menlo Park California.

MM Format by John Hartman Indianapolis, IN

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