Baked Zucchini With Mushrooms
By: Anonymous
Published: Tuesday, December 22, 2009 - 10:52pm

Ingredients




1 pound mushrooms, thinly sliced
1 medium onion, chopped
1/2 cup water
1 about 1 1/3 cups canned
1 vegetable broth
3 lrg eggs
4 pounds lrg zucchini, about 2
1 total, shredded
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon dry oregano
1/4 teaspoon pepper
2 tablespoons thinly sliced green onion

Preparation

1 In a wide frying pan, combine mushrooms, chopped onion, and water. 2 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. 3 In a large bowl, beat eggs to blend; stir in zucchini, bread crumbs, cheese, oregano, pepper, and mushroom mixture. 4 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). 5 Sprinkle with green onion. 6 1 Kitchen Cabinet.